A Meal in a Bowl: Salmon, Shiitakes and Peas
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1ounce (about 10) dried shiitake mushrooms
- 6cups kombu stock, chicken stock or vegetable stock
- Soy sauce to taste
- 1pound fresh English peas, shelled
- 6ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
- 12 to 16ounces salmon fillet without skin, trimmed of fat and cut in four equal pieces
- 1bunch scallions, thinly sliced, light and dark green parts kept separate
Nutritional analysis per serving (4 servings)
844 calories; 61 grams fat; 10 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 23 grams polyunsaturated fat; 37 grams carbohydrates; 8 grams dietary fiber; 13 grams sugars; 38 grams protein; 1656 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.
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Preparation
- Step 1
Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.
- Step 2
Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the peas, and simmer five minutes. 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 four deep soup bowls.
- Step 3
Add the sliced mushroom caps, the salmon fillets and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for five minutes without removing the cover. The salmon should be just cooked through.
- Step 4
Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on the dark green part of the scallions, and serve.
- Advance preparation: The noodles can be cooked ahead and kept in the refrigerator for three days. The stock can also be made a day or two ahead.
Private Notes
Comments
The method is good but otherwise, I agree with you. With this in mind, I use the recipe pretty much as written but add, right before serving, some finely grated fresh garlic and fresh ginger, to taste. This makes it rather delicious.
So, if folks want to make this an even easier prep, drop by an Asian supermarket and pick up what that Japanese call tsuyu, a prepared soup base made with dashi, soy sauce, rice vinegar, etc. (all the things used to make a soba soup base). There are concentrated and non-concentrated versions, but the concentrated versions can be diluted to use with cold soba, or hot soba or udon (some can even be used as tempura dipping sauces). It will make prep that much faster, and tastier too.
Made this exactly as written - wild sockeye - made the kombu from high quality dried kelp - still found it very bland even with a good dose of Aji Nori on top. I think I’ll move on to other soba recipes before coming back to revisit and rejigger this one.
I added some ginger, garlic, mirin, and liquid aminos and made the whole thing in an instapot. I did make the mistake of adding the fish at the beginning and should have waited until after depressurization. I garnished with cut strips of nori and sesame seeds.
So, if folks want to make this an even easier prep, drop by an Asian supermarket and pick up what that Japanese call tsuyu, a prepared soup base made with dashi, soy sauce, rice vinegar, etc. (all the things used to make a soba soup base). There are concentrated and non-concentrated versions, but the concentrated versions can be diluted to use with cold soba, or hot soba or udon (some can even be used as tempura dipping sauces). It will make prep that much faster, and tastier too.
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