Noodle Bowl With Mushrooms, Spinach and Salmon
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 6cups kombu stock, chicken stock or vegetable stock
- Soy sauce or salt to taste
- 6ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil
- 6fresh shiitake mushrooms, stemmed and thinly sliced (simmer stems in stock for 20 minutes, remove them and discard), or 6 cremini mushrooms, trimmed and thinly sliced
- 12 to 16ounces salmon fillet without skin, trimmed of fat and cut into 4 equal pieces
- 1large bunch spinach, stemmed, washed in 2 changes of water and coarsely chopped (about 6 cups) or 1 6-ounce bag baby spinach, rinsed
- 1bunch scallions, thinly sliced, light and dark green parts kept separate Cilantro leaves and sprigs for garnish
Nutritional analysis per serving (4 servings)
537 calories; 19 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 54 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 42 grams protein; 2119 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among 4 deep soup bowls.
- Step 2
Add the sliced mushroom caps, the salmon fillets, the spinach and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for 5 minutes without removing the cover. The salmon should be just cooked through. Leave it a little longer if you want it more opaque.
- Step 3
Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.
- Advance preparation: The noodles can be cooked ahead and kept in the refrigerator for 3 days. The stock can also be made a day or two ahead
Private Notes
Comments
Very simple dish to prepare--with great results! I loved that this only took 5 minutes of cooking time. Added a little rice vinegar and soy sauce to vegetable broth for more flavor
Love this easy recipe! Recommend adding grated ginger and ~1/4 cup of miso before adding the mushrooms, spinach, salmon, and scallions.
This has become a regular in my weeknight rotation. It's simple and quick, fresh-tasting and feels healthy. Sometimes I add little fresh ginger or red pepper flakes for a kick, but I like the simplicity of the original recipe.
This is a great recipe that I have made numerous times with assorted minor variations. But like any NYT recipe, its time calculation ignores the mise en place process (and this ten minute recipe even includes the instruction to simmer the broth for 20 minutes!). The basic reality is: unless you employ a prep team, everything takes an hour.
I added some grated purple and green cabbage that was left over from another dish, plus some chili flakes. Wish I had read the Notes and I would have added some rice vinegar or lime juice and ginger - still it was very good! Will do repeats!
Delicious, easy, healthy. The soy sauce is a must.