- 4 green onions
- 4 c. chicken broth
- 2 in. piece of ginger, peeled and minced
- 1 star anise
- 2 Tbsp low sodium soy sauce
- 1 tsp. mirin
- a few drops of sesame oil
- 6 oz soba noodles, broken in half
- 3/4 lb center cut salmon, cut into 4 equal pieces, skin and bones removed
- 2 Tbsp. oil
salt and pepper
- Thinly slice the green onions, reserving the white and pale green
parts in one bowl and the dark green parts in a separate bowl.
- In a large, heavy pot, combine the broth, ginger, the white and pale
green slices of onion, star anise, soy sauce, mirin and sesame oil over
med-high heat. Bring the broth to a boil, reduce the heat to low and
simmer for 10 minutes. Turn the heat off, cover the pan, and let steep
for 10 minutes.
Strain the soup, discard the solids and return the broth to the pot.
Bring the broth to a boil. Add the noodles and cook, stirring once or
twice, for 4 minutes.
- Meanwhile, place a small frying pat over high heat until it is very
hot. Brush the salmon with oil and season with salt and pepper. Sear the
salmon to med-rare, 4-5 minutes per side.
- To serve, use tongs to divide the soba noodles among 4 shallow
bowls. Ladle the hot broth into each bowl and top with a piece of
salmon. Garnish with the sliced dark green onions and serve