Noodle Bowl With Mushrooms, Spinach and Salmon
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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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.
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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.
Definitely would benefit from garlic. I agree that miso and ginger would also give it more flavor.
Delicious, healthy, and easy! And an excellent base for improvisation. I used udon noodles, which I already had, and miso soup mix as the broth. I had no mushrooms, but added some shredded carrots, cole slaw mix, baby spinach, and diced ginger. I left the salmon in 10 minutes. I think 7 minutes would have been ideal. I also broiled the salmon skin separately and added for crunch.
grateful for the suggestion - whisking in 1/4 cup of white miso and some grated fresh ginger really made this dish sing. We added leftover salmon grilled the night before and it was perfect.
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