Salmon Soba Noodles With Ponzu-Scallion Sauce
Quick-cooking, earthy soba noodles, made entirely from buckwheat or a combination of buckwheat and wheat flour, are perfect for easy weeknight dinners and can be enjoyed either chilled or in warm dishes. In this speedy noodle soup, dashi powder — an instant soup stock made from dried powdered bonito (skipjack tuna) that functions similarly to bouillon cubes — and subtly sweet cabbage help create a flavorful broth quickly. Salmon is thinly sliced and poached in the broth just before serving. A tangy and vibrant ponzu-scallion sauce balances the rich fatty fish, while grated daikon adds freshness, texture and a subtle bite.
- Serves: 4 persons
- 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
- 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)
- 1cup thinly sliced scallions
- 3tablespoons ponzu
- 2tablespoons neutral oil, such as safflower or canola oil
- 1teaspoon minced fresh ginger
Step 1In 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 2Meanwhile, 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 3Once 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 4Divide broth and salmon among the 4 bowls. Top each serving with some of the grated daikon.
Step 5In a small bowl, mix scallions with ponzu, oil and ginger, and spoon over the fish and broth. Serve warm with any remaining ponzu-scallion sauce on the side.