Ishikari Soba (Miso Salmon with Buckwheat Noodles)

The addition of tangy cherry tomatoes balances the rich taste of the salmon head and the sweet miso dashi soup broth.

Ingredients

Broth
400ml dashi stock
2 teaspoons white miso
60g salmon fish head, chopped
10g onion, shredded
20g leek, sliced
20g white cabbage, chopped
2 cherry tomatoes topping
20g spinach, boiled and chopped
10g wakame, reconstituted
10g spring onion, finely chopped
2 slices naruto maki (Japanese fish cake)
120g soba noodles, cooked

Method

To prepare broth: Place the dashi stock and white miso together in a pot. Heat the stock and stir until the miso dissolves. Bring to the boil. Add the chopped salmon fish head, onion, leek, white cabbage and cherry tomatoes. Simmer over low heat for about 10 minutes. Remove from heat.

To serve: Place the cooked soba noodles in a serving bowl. Top with the spinach, wakame, spring onion and naruto maki. Add the salmon fish head, onion, leek, white cabbage and cherry tomatoes from the soup broth. Ladle hot soup broth into the bowl and serve immediately.

From Kuali.com