Classic: Chicken Noodle Soup. Remodel: Soba Ramen with Salmon
Soba Ramen with
Salmon
Immune-boosting shiitakes help make this soup as clean and
healthy as it is comforting.
Prepare Time: 5 minutes + poaching time | Total Time: 25
minutes | Serves: 4
Ingredient
·
4 oz soba noodles (we like Annie Chun’s)
·
4 tsp safflower
oil
·
1⁄2 lb wild-caught salmon (about 1″ thick), skin on, cut into
4 pieces
·
4 oz sliced shiitake mushrooms
·
3 c reduced-sodium chicken or vegetable broth
·
2 c packed baby spinach 3⁄4 c frozen edamame, thawed
·
4 lg eggs, poached (optional)
·
1 scallion, chopped
·
1⁄4 c sliced black radish or daikon (or regular radish)
·
Toasted sesame seeds (optional)
·
Reduced-sodium soy sauce (optional)
Recipe
1.
Prepare soba noodles per package directions. Set aside.
2.
Heat 2 tsp of the oil in large straight-sided skillet or saucepan over
medium-high heat. Season salmon with salt and pepper. Cook skin side down until
skin is crisp, about 3 minutes. Flip and cook until fish flakes easily and is
cooked through, about 2 minutes. Transfer to plate and set aside.
3.
Heat remaining 2 tsp oil in same pan over medium heat. Add mushrooms and
cook until golden, about 3 minutes. Remove from pan and set aside.
4.
Add broth and 3 cups water to pan. Bring to boil.
5.
Divide spinach, edamame, and reserved noodles and mushrooms among 4
bowls. Add broth mixture to each. Top each bowl with 1 piece salmon and poached
egg (if using). Garnish with scallion, radish, and sesame seeds (if using).
Serve with soy sauce (if desired).
Per serving 270 cal, 21 g pro, 28 g carb, 4 g fiber, 1
g sugars, 9.5 g fat, 1 g sat fat, 458 mg sodium