Noodle Bowl With Mushrooms, Spinach and Salmon
Published June 4, 2013
Andrew Scrivani for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
6 cups kombu stock, chicken stock or vegetable stock
Soy sauce or salt to taste
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil
6 fresh shiitake mushrooms, stemmed and thinly sliced (simmer stems in stock for 20 minutes, remove them and discard), or 6 cremini mushrooms, trimmed and thinly sliced
12 to 16 ounces salmon fillet without skin, trimmed of fat and cut into 4 equal pieces
1 large bunch spinach, stemmed, washed in 2 changes of water and coarsely chopped (about 6 cups) or 1 6-ounce bag baby spinach, rinsed
1 bunch scallions, thinly sliced, light and dark green parts kept separate Cilantro leaves and sprigs for garnish
Nutritional analysis per serving (4 servings)
52 grams carbs; 65 milligrams cholesterol; 530 calories; 6 grams monosaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 19 grams fat; 4 grams fiber; 2089 milligrams sodium; 41 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring the stock to a simmer. Taste and adjust seasoning, adding soy sauce or salt if desired. If the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer into the simmering broth. Then distribute the noodles among 4 deep soup bowls.
- Step 2
Add the sliced mushroom caps, the salmon fillets, the spinach and the white and light green parts of the scallions to the simmering stock. Cover and turn off the heat. Allow to sit for 5 minutes without removing the cover. The salmon should be just cooked through. Leave it a little longer if you want it more opaque.
- Step 3
Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to distribute the spinach, mushrooms and scallions evenly. Sprinkle on the dark green parts of the scallions, garnish with cilantro and serve.
Advance preparation: The noodles can be cooked ahead and kept in the refrigerator for 3 days. The stock can also be made a day or two ahead
Private Notes
Comments
Very simple dish to prepare--with great results! I loved that this only took 5 minutes of cooking time. Added a little rice vinegar and soy sauce to vegetable broth for more flavor
Love this easy recipe! Recommend adding grated ginger and ~1/4 cup of miso before adding the mushrooms, spinach, salmon, and scallions.
This has become a regular in my weeknight rotation. It's simple and quick, fresh-tasting and feels healthy. Sometimes I add little fresh ginger or red pepper flakes for a kick, but I like the simplicity of the original recipe.
This one was interesting. As the comments recommended, I added ginger garlic soy sauce rice vinegar and red pepper flakes. Still was pretty bland to me. Added a tbsp of peanut butter and more soy sauce. That really kicked it up and changed everything. I love the simplicity of the recipe - cooking everything in one pot is great and it’s truly a 10 min recipe, but really needed to up the flavor.
Heaven in a bowl!
Real comfort food for a cold. Even with some additional oomph it's rather bland but sometimes that is perfect. My only issue is that adding the soup to cold noodles makes a lukewarm bowl of soup.