Salmon Broth With Buckwheat Noodles

This tasty Japanese soup incorporates the healthy combination of salmon, tofu and snow peas.

The ingredient of Salmon Broth With Buckwheat Noodles

• 2 x 10g sachets instant dashi stock powder see note
• 1 3 cup 80ml soy sauce
• 1 4 cup 60ml mirin see note japanese cooking wine
• 270g pkt buckwheat noodles
• 300g silken firm tofu cut into 2cm cubes
• 500g skinless salmon fillet cut into 2cm cubes
• 200g snow peas trimmed thinly sliced

The Instruction of salmon broth with buckwheat noodles

• place stock soy and mirin in a pan with 1 5 litres 6 cups water stir to 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 al dente drain well then divide among 4 bowls top with the tofu
• 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

Nutritions of Salmon Broth With Buckwheat Noodles

fatContent: 548 027 calories
saturatedFatContent: 14 6 grams fat
carbohydrateContent: 2 8 grams saturated fat
sugarContent: 57 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 45 6 grams protein
sodiumContent: 65 milligrams cholesterol

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