Salmon, Vegetables and Buckwheat Soba Noodle Broth

By Jody Vassallo

Salmon, Vegetables and Buckwheat Soba Noodle Broth
Salmon, Vegetables and Buckwheat Soba Noodle Broth recipe, brought to you by MiNDFOOD.

Recharge the body with this delicious and simple recipe. Keep in mind the longer you simmer the broth, the more intense the flavour. Add shredded nori (seaweed) for an extra hit of Japanese flavour.

Serves 4

1 carrot, peeled and thinly sliced

1 stalk celery, thinly sliced

1 head garlic, halved

4 slices ginger

3 spring onions, sliced

200g buckwheat soba noodles

1 cup Chinese cabbage, finely shredded

100g baby corn

100g snow peas

500g salmon fillets

2 tbsp sesame seeds, lightly toasted

½ tsp sea salt

1 Place the carrot, celery, garlic, ginger, spring onions and 
a litre of water into a pot.

2 Bring to boil, cover and simmer for 20 minutes. Add the soba noodles and cook 
for 5 minutes or until just 
soft. Watch that they don’t boil over. Add the cabbage, baby corn and snow peas and cook for 5 more minutes.

3 Chargrill the salmon in 
a pan until medium-rare or cooked to your liking. Allow to cool slightly and break into bite-sized pieces or serve the whole piece of salmon on the soup. Scatter with the sesame seeds and salt and serve.


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