Salmon Soba Noodles With Ponzu-Scallion Sauce
Updated April 11, 2022
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces Napa cabbage, chopped into 1-inch pieces (3 packed cups)
- 2tablespoons instant dashi powder (such as Hondashi, see Tip)
- Salt and black pepper
- 12ounces dry soba noodles
- 1cup thinly sliced scallions
- 3tablespoons ponzu
- 2tablespoons neutral oil, such as safflower or canola oil
- 1teaspoon minced fresh ginger
- 8ounces firm tofu, cut into ½-inch cubes
- 1pound center-cut skinless salmon fillet, halved down the center and each piece sliced crosswise ¼-inch thick
- 8ounces daikon, peeled and finely grated (1 cup)
Nutritional analysis per serving (4 servings)
696 calories; 28 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 9 grams polyunsaturated fat; 71 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 48 grams protein; 1190 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
In a large pot, combine cabbage, dashi powder and 8 cups of water, and bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Season with salt and pepper to taste.
- Step 2
Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions. Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.
- Step 3
In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Once cabbage is tender, add tofu and bring broth back to a gentle simmer. Reduce heat to low and arrange salmon slices on top so that they’re slightly overlapping and just covered by the broth. Cover and cook until salmon is just opaque throughout, 1½ to 2 minutes. (The fish will continue to cook off the heat.)
- Step 4
Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon and spoon some of the ponzu-scallions sauce over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.
- Dashi powder instantly adds depth, umami and smokiness, but a small piece of dried kelp can work as a substitute in a bind. (Just discard it once the broth is done.) The Hondashi brand is widely available in Asian markets or online.
Private Notes
Comments
So we tasted this first and agreed that it needed 1. tad bit of soy sauce 2. shichimi togarashi (Japanese 7 spice) 3. tad bit of mirin or sugar and the addition the neutral oil was completely unnecessary as the salmon provides enough fat in the broth. We grated the ginger instead as well as squeezed out the daikon juice before adding it to the bowl. Then we said "Itadaki masu" and enjoyed our meal.
Very tasty recipe and any green vegetable will sub for the cabbage. Spinach or Boy Choy (preferred for its crunchy texture ) plus a small amount of miso. I boil an egg with the broth - peel and add to the recipe if you like.
The butcher who cut the skin off of the salmon suggested that I cook and crisp the skin, then add to the soup as a garnish. What a great touch, added some depth and richness. Also a dash of soy sauce.
Meh. A lot of trouble for just an ok dish. I added red pepper flakes to the cabbage and tofu broth. Without the ponzu/green onion/ginger topping, this would be super bland.
I didn't love this. I made the dashi from scratch (it's not hard) for more flavor and less sodium but I found the overall effect to be bland.
I could not find Dashi (I'm in Denmark), so I had to use chicken stock, I added two table spoons of white Miso in the end.
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