Salmon Broth With Buckwheat Noodles

Salmon Broth With Buckwheat Noodles Is Super Tasty and Healthy

Place Stock, Soy, and Mirin in a Pan With. Stir in Dissolve Stock, Then Bring to the Boil Over High Heat. Meanwhile, Cook the Noodles in a Large Pan of Lightly Salted Boiling Water for 4 Minutes Until All Dente. Add the Salmon to the Stock and Cook for 2 Minutes Until Salmon Is Just Opaque.

  • To prep

    15 Mins
  • To cook

    12 Mins
  • Level

  • Yields

  • Energy 2293 kj
  • Fat (total) 14.6 g
  • Fat (saturated) 2.8 g
  • Carbohydrate (total) 57.8 g
  • Dietary (fibre) 5.1 g
  • Protein 45.6 g
  • Cholesterol 65 mg
  • Sodium 2123 mg


  1. Step

    06 Min

    Place stock, soy and mirin in a pan with 1.5 liters (6 cups) water. Stir to dissolve stock, then bring to the boil over high heat.

  2. Step

    04 Min

    Meanwhile, cook the noodles in a large pan of lightly salted boiling water for 4 minutes until all dente. Drain well, then divide among 4 bowls. Top with the tofu

  3. Step

    02 Min

    Add the salmon to the stock and cook for 2 minutes until salmon is just opaque. Stir in snow peas. Divide the salmon and snow peas among bowls, then ladle the soup over and serve immediately.

Recipe By

Julia Ackerson

My name is Julia Ackerson and I'm a food Blogger, Writer, and Editor at My mission is to share restaurant quality recipes you can easily make at home. I'm all about getting people back into the kitchen.

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