Noodle Bowl With Mushrooms, Spinach and Salmon
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings.
- 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
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.
Tip
- 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
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Cooking Notes
Genna
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
T
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.
Martha Rose Shulman
You can just leave out the mushrooms and go with the spinach. It'll be good. If you want another vegetable besides the spinach, perhaps something like diced turnips or thinly sliced leeks.
Kimmi
Love this easy recipe! Recommend adding grated ginger and ~1/4 cup of miso before adding the mushrooms, spinach, salmon, and scallions.
JulietR
LOVE THIS! Some additions...added a spoonful of miso to the vegetable broth to give some extra umami to the flavor. I also premarinaded the salmon in soy sauce, rice vinegar, sesame oil, and pickled garlic and poured the marinade and salmon into the broth. The salmon needed a bit longer than 5 minutes to cook, but no worries. Still delish!
Mike
i used bonito flakes dashi instead of the kombu. super !
Michelle
Shredded carrots and/or diced red bell pepper! Add some coconut aminos so you don't loose that great umami flavor that mushrooms provide. https://www.vitacost.com/coconut-secret-the-original-coconut-aminos-soy-...
Hanna Rifkin
if you have a microplane, it's nice to put in some ginger and garlic right into the broth.
mollie
My kombu stock was tasteless. Instead used chicken broth. Added garlic, ginger & jalapeño. Would add more next time. 2/19/21 substituted red chard for spinach. Sautéed stems with above. Added soy sauce. Drizzled dark sesame at end.
Kimmi
Delicious and easy to make! I recommend grating peeled ginger as others said (1-2 tsp), but also added 1/4 cup of white miso that I whisked into the broth before adding the mushrooms, spinach, and salmon.
Piper W
Our family of 6 loved this. Based on prior comments, I added lots of garlic, rice vinegar, ginger and a little extra soy sauce. Delicious & easy for a weeknight dinner.
mjf
Delicious but I doctored the broth for flavor. Sautéed cut and minced ginger and shallots. Added better than bouillon veggie broth and a dash of toasted sesame oil. Added 1 kombu leaf. Simmered to mesh flavor. Strained it then brought back to simmer added tablespoon of white miso, mushrooms, salmon and bok choy. Turned off and let sit for 6 minutes. Delicious!
Jaimee
Great, easy dinner. Doctored up a bone broth we had with some white miso, coconut milk, and a little stock paste. Delicious base. Mushrooms were a perfect texture. We would have never thought to just poach the salmon in this broth concoction we made. Used ramen noodles (minus the flavor packet) because that's all we had in the pantry... LOVED IT. Eating it again tomorrow and I can't wait.
Casey
Will this work as well using frozen spinach and fish? Fresh is not available locally.
Jaimee
I used frozen raw salmon filets from... CostCo... that I pulled out the night before to thaw. Worked great.
Cristen
I was excited to try a different method of preparing salmon other than oven roasting or grilling -- and this did not disappoint! I thought the flavor may be lacking since there are so few ingredients but it was great. Simple meal to make on a weeknight -- will definitely have again!
Ragbert
Fantastic! Made with chicken stock, baby spinach, canned wild Alaskan salmon, and Korean flat cut noodles. It's all about seasoning the noodles & the broth. I added some minced garlic and some sliced scallions to the broth, and the rest directly into the noodle bowl, along with soy sauce, sesame oil, a pinch of red pepper flakes, and some furikake. A little lime juice & chopped cilantro went on top for garnish. So good!
Elise
I’m pretty sure I didn’t miss anything, but I feel kind of crazy because I don’t see how this could be a 5 star recipe. It somehow tasted like less than the sum of its parts. I even added miso and grated ginger and it was nearly tasteless. Waste of ingredients. At least the dog ate well.
virginia
Didn’t love. Didn’t think this recipe highlighted the flavor of the salmon or the soba - two things I do love. Might have been better with tofu and more veggies like bok choy, possibly carrot slivers … not sure. I just didn’t think the salmon worked here.
Jen G.
Simple to assemble with room for improvisation. I added edamame, grated ginger, basil and lime on my first go round. A delight for cold nights and a go to when feeling under the weather.
Hannah
I made this and it was so easy and delicious. I added a bit of hot sauce (as I like heat in colder months) but was shocked and delighted by how flavourful everything was and how it all came together. Definitely a new go-to.
BSD
This was delicious. I used 4 cups of chicken stock, and the water from reconstituting some shitake mushrooms that dried out in the paper storage bag. Added grated ginger and garlic, some Celtic sea salt and a splash of tamari. At the table, we added siracha to taste. Filling and perfect on a cold night when we craved something that felt more nourishing than plain roasted salmon.
walter
Delicious and well received. Will try the ginger or red pepper addition next time. There will be a next time.
pretty gross
Tasted like salty water. Also will never boil salmon again
Stephanie
If I'm reading the recipe correctly, you shouldn't be boiling the salmon. You are adding it to the broth when it's at a simmer (not a full boil), and immediately removing it from the heat.
Paige Goodpasture
This was a very easy and comforting dish to prepare. And so healthy! Next time, I will add a bit of ginger and red pepper, as suggested by others, to add a bit more flavor to the broth. But definitely a winner in my house!
Andrea
Instead of the kombu stock I used Ocean's 2/3 Halo Miso Broth and 1/3 vegetable broth and it was wonderful.
Laura Campbell
Added ginger fish sauce and rice vinegar. Lots of shiitake
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