Salmon, soba noodles and ginger broth

September 8, 2009

[Adapted from a Donna Hay recipe]

Ingredients (serves 2):
750ml vegetable stock
1 knob ginger, peeled and finely sliced
2 tblsp soy sauce
150g soba noodles
200g salmon fillet, skin removed and sliced into 2
Handful of spinach or silverbeet, finely sliced
Handful of green beans, sliced lengthwise
Coriander to serve

Add the stock, ginger and soy sauce to a deep-sided fry pan and slowly bring to a simmer. Simmer for 5 minutes. You can remove the ginger after this but I prefer to leave it in. Add the noodles, silverbeet and beans to the broth and cook for 4 minutes. Remove the noodles from the broth and divide between 2 bowls.  Add the salmon to the broth and cook for a further 1-2 minutes.
Spoon the salmon, vegetables and broth over the noodles and serve with coriander leaves.


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