Tuesday, December 7, 2010

Poached salmon and soba noodles with ginger broth


1 litre chicken stock
2 stalks lemongrass, chopped
45g ginger, peeled and sliced
1 tablespoon soy sauce
270g soba noodles
2 x 200g salmon fillets, skin removed, sliced
2 bunches asparagus, trimmed and sliced
pickled ginger and coriander (cilantro) leaves, to serve


Place the stock, lemongrass, ginger and soy sauce in a medium deep-sided frying pan over medium heat and bring to a simmer. Simmer for 5 minutes. Remove the lemongrass and ginger and discard. Add the noodles and cook for 4 minutes. Remove from the broth and divide between bowls. Add salmon and asparagus to the broth and cook for 1 minute. Top the noodles with the salmon and asparagus and spoon over the broth. Serve with pickled ginger and coriander


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