Salmon Soba Noodles With Ponzu-Scallion Sauce
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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)
Ingredient Substitution Guide
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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- 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.
Tip
- 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
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Cooking Notes
Seattle does NYT Cooking
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.
Cooker
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.
Lisa Conner
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.
christa
Didn’t have any hondashi on hand, and instead used a tablespoon of chicken bouillon powder and a bit of miso paste. Worked like a charm! Make extra of the green onion/ponzu sauce, it really makes it
Noel
So simple and delicious. Very authentic Japanese taste. Make sure to buy true soba noodles to get the buckwheat flavor into the dish. And I also recommend doubling or tripling the ponzu scallion sauce. Wow.
Kim M.
do you make your own Ponzu? and do you used instant dashi powder? sounds like I can add dried Kelp, which is what I have lying around....
Evelyn Radcliffe
While a bit elaborate, this wasn't actually difficult to put together on a weeknight. While it didn't wow me at first, once I added the ponzu it really came together. My advice: if you're using a convenience product to make this, skip over the dashi powder and go straight for the bottled mentsuyu (noodle soup base). Plain dashi just isn't that interesting here unless you're going heavy on the ponzu or other condiments. Yuzu kosho is another excellent add.
ana crowley
I also added a bit of soy and I used preserved lemon and mirin instead of ponzu.
Kit K
Definitely make extra ponzu scallion sauce and add a bit of soy sauce to the soup. Otherwise, really tasty. I liked how the tofu really highlighted the fatty richness of the salmon.
WAK
It does need a little more oomph. Less water with the Napa cabbage, added some hot peppers and coco aminos. More ginger too. And broiled the salmon skin and added it back. Amazing!
Elisamama
Can anyone suggest a brand of Soba noodles that are 100% buckwheat? When shopping at HMart, all the brands I checked contain some wheat. DH is GF so I don't want to buy any brands that contain wheat. I would love to try this recipe if I could find 100% buckwheat noodles.
Joan
Used actual dashi kelp and anchovy as the base Added soba noodle sauce Added bok choy in addition to the cabbage
Logan
Made it three times—delicious! Also recommend doubling ponzu sauce. Wouldn’t add miso or soy sauce, already salty enough.
Lyd
This was awesome exactly as written. Would make more ponzu scallion sauce next time for sure.
MMC
Made this and my crew- most of whom have lived in Japan- loved it. I used dashi sachets to make the broth. No cabbage so whole bok choy. I also added 2 Tbsp of white miso at the end. Salmon was frozen. Optes for fresh steel head. Wow. Great choice. Served with a double batch of the scallion sauce. Made that with yuzu ponzu GF I order from Japan. We also added togorashi with thin sliced daikon. The spice was needed. Was light and fresh yet earthy and with depth. Miso is a must have here.
Spacebabe
Delicate yet comforting, the standout flavours of the salmon, dashi, scallions, ginger and ponzu played nicely against the subtler backdrop of the cabbage, daikon and tofu. I did add all of the ponzu-scallion sauce and a sprinkle of shichimi togarishi, as initially it tasted a little too subtle, however if you just allow yourself to savour the separate flavours without expecting some huge umami bomb, it’s a very layered and satisfying lunch or dinner.
krissy
Really good! I added shiitake mushrooms and jalapeño slices. A bit of miso to the broth. Salmon cooks fast!
salmon ponzu
Add mirin soy can substitute boy choy double sauce
Jamie
Tasty, fast and easy! I used dashi flakes and kombu for the broth, as others mentioned I did think it needed a little more, so I added a touch of soy sauce and fish sauce along with some fresh shiitakes, cause I had 'em, and they added a little depth to the broth. Really warming and delicious!
Monica Welch
Made half of this and fed 2 of us with lots of leftovers. We added a couple of large shiitakes, sliced along with the Napa cabbage. Delish! Used a chicken/pork bone broth made with ginger and garlic
Robin
Although we found this broth to be horribly bland and adding stuff didn’t really fix it, I liked this way of cooking salmon. The next time I used another NYT recipe, “Dumpling Noodle Soup,” https://cooking.nytimes.com/recipes/1022937-dumpling-noodle-soup?smid=ck-recipe-iOS-share which does have a very tasty miso broth, left out the dumplings and added the salmon. Delicious!
Robin
We found this very bland. And the amount of soba noodles was absurd. 12 ounces dry cooked up to twice as much needed for four servings. I would have used 4 ounces. Nice way to cook salmon though. When we used the rest of the recipe as leftovers I added soy sauce and a lot more ponzu sauce to the broth and it was better. But we decided not to have this again as it takes way too much tweaking to be edible. I’m Japanese American and I know Japanese food.
LouVon
I'm not much for fish, but made this to satisfy my fish-loving partner. It was quite delicious, even to me, and my partner absolutely loved it! I did double the ponzu sauce as others suggested and would even make more next time, the soup definite needs a good amount of it.
Dina
Nice recipe and great for a cleansing dinner. We added white miso, chicken boullion and jarred minced ginger to the broth instead of dashi. Make extra ponzu goodness it makes all the flavors pop! Enjoy!
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