Salmon Soup with Buckwheat Noodles

I love an easy meal, and I love a beautiful broth on a cool fall day. This adaptation of Hank Shaw's great original recipe is certainly both! I enjoy it as is, but as always make it your own!

Salmon Soup with Buckwheat Noodles

(2 servings)

Ingredients

56g / 2oz of buckwheat noodles

Roasted sesame oil (as needed)

3 cups of broth or dashi

250g / 9oz salmon (cubed)

2 tablespoons of miso or doenjang (to taste)

2 sliced green onion stalks (to garnish)

Directions

1) Add water to a medium-sized pot, bring it to a boil, and cook the buckwheat noodles as directed. I prefer them a little chewier, but to each their own! Keep in mind that they will be spending time in hot soup later, so a little underdone is probably a good idea. When the noodles finish cooking rinse them well under cold water, toss with a little roasted sesame oil, and separate into halves and put in your soup bowls.

2) While step 1 is ongoing, bring the broth or dashi and the to a boil over medium-high heat. Once the broth is bubbling add your salmon and simmer for a couple of minutes until the salmon reaches your desired doneness. (I like meat good and dead 'cause I saw how many worms can live in the human stomach when I was a kid, but again, to each their own!)

3) When the salmon is done cooking remove the soup from the heat, stir in the miso or doenjang, and pour over the buckwheat noodles in your soup bowls. Serve as is or with a lovely sprinkling of green onion, and enjoy!