Soba Noodle Soup with Salmon and Broccoli

Working from home for eight months at this point, and into the foreseeable future, has meant preparing lunch at home too.  Most days I cobble together a plate of leftovers, but sometimes making lunch from scratch is the way to go.

Eating out for lunch was my norm previously, and a San Francisco FiDi office meant there was no shortage of variety and options.  Since I do WFH, any lunch I prepare from scratch has to be fast, and with ingredients on hand.  Variety is a small pleasure too.

The short start-to-finish of this satisfying bowl of noodle soup also means you it’s good to have in your rotation for whenever you need a quick and easy meal.  Lunch or dinner.

This recipe puts together a handful of pantry and ‘fridge staples, with endless substitutions for variety.  Any noodle will work: soba, ramen, udon, rice sticks or spaghetti.  Similarly, with “doctoring” the broth; try flavor profiles from Central and Southeast Asia using curry powders or prepared pastes.

These days there are many options in broths and flavors.  You may find ones that require little to no “doctoring” for an easier means to a delicious end.

I am already thinking of a Thai-style version by adding a splash of coconut milk and a spoonful of prepared curry paste, red or green; and adding shrimp for protein.

The recipe below is a guide based on one serving, but it scales easily according to the number of servings desired, and heft of the appetites involved.  It’s perfect for a quick dinner too.

Soba Noodle Soup with Salmon and Broccoli

Makes 1 hearty bowl

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Ingredients

  

• 2 cups chicken broth or preferred substitute
• 1-1/2 ounces dried soba noodles
• 3 ounces cooked salmon
• 1/2 cup broccoli flowerets
• 1/4 cup fresh mushrooms sliced, optional
• 1 green onion white and green part, thinly sliced
• 1/2 teaspoon soy sauce to taste
• 1/4 teaspoon toasted sesame seed oil
• Pinch powdered ginger or a few of freshly grated
• Pinch granulated garlic or a few of freshly grated
• Pinch ground white pepper
• Sprinkle shichimi tagarashi (Japanese chile spice mix) to taste

Instructions

 

• In a medium saucepan, boil the soba noodles according to package directions, except stop cooking just shy of done. They will continue cooking a bit whilst you prepare the broth. The brand I use calls for four minutes cooking time, I stop at about three minutes. Drain the soba noodles in a strainer and transfer to a pre-warmed serving bowl. Make sure to use a generously sized bowl to assure everything fits.
• In the same saucepan, combine the broth, soy sauce, toasted sesame seed oil, ginger, garlic and white pepper to taste; and bring to a low boil. Add the broccoli and mushrooms (if using) and cook until just tender. Add the cooked salmon to reheat it.
• Add the salmon, broccoli and mushrooms to the soba noodles and then pour the hot broth over all. Garnish with green onions and add shichimi togarashi, or other chile seasonng to taste.