Soba noodles with salmon

Preparation info

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Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A light, clean, healthy bowl of soba noodles topped with grilled teriyaki salmon is the perfect supper dish, quick to do and easy to digest.


  • 400 g (14 oz) soba noodles
  • 1 knob of fresh ginger
  • 4 small salmon fillets, skinned
  • 1 bunch of spinach, washed and stemmed
  • 4 green (spring) onions, sliced on the diagonal

Dashi broth

  • 1.5 litre (3 pints) water
  • 15 g (½ oz) instant dashi powder
  • 2 tbsp soy sauce
  • 2 tbsp mirin

Teriyaki sauce

  • 2 tbsp dark soy sauce
  • 1 tbsp sake
  • 1 tbsp mirin
  • 1 tsp sugar
  • 1 tbsp peanut oil


Combine soy, sake, mirin, sugar and oil in a small pot and heat, stirring, until sugar has dissolved. Set aside.

Heat water in a second pot, and add dashi powder, soy and mirin. Peel ginger, cut into cubes and crush in a garlic press until you have 1 tablespoon of ginger juice. Add juice to the broth, and adjust flavourings to taste.

Cook noodles in plenty of boiling, salted water until al dente (about 8 minutes). Drain and rinse in cold water. Cover with plastic and set aside.

Brush salmon with teriyaki sauce and grill quickly, on an oiled grill, leaving the inside lightly pink. Bring broth to just below the boil. Add noodles for 30 seconds to heat through, then divide noodles between 4 warmed bowls. Dip spinach leaves briefly into the broth to wilt them, and divide among bowls.

Ladle hot broth into each bowl, and top noodles with grilled salmon. Scatter green onions on top and serve with chopsticks and spoons.