Salmon Soba Noodles With Ponzu-Scallion Sauce

Overview

Total Time: 25 minutes | Servings: 4 | Difficulty: Easy to Moderate

Ingredients

• 8 ounces (225g) Napa cabbage, chopped into 1-inch pieces (3 packed cups)

• 2 tablespoons instant dashi powder (e.g., Hondashi; substitute: 1 small dried kelp strip, discarded after cooking)

• ½ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper (optional)

• 12 ounces (340g) dry soba noodles

• 1 cup (150g) thinly sliced scallions (white and green parts)

• 3 tablespoons ponzu sauce (Japanese citrus-soy sauce)

• 1 teaspoon minced fresh ginger (or 1 tablespoon grated ginger, per user preference)

• 8 ounces (225g) firm tofu, cut into ½-inch cubes

• 1 pound (450g) center-cut skinless salmon fillet, halved and sliced crosswise ¼-inch thick

• 8 ounces (225g) daikon, peeled and finely grated (1 cup)

• 2 tablespoons neutral oil (e.g., safflower or canola; optional, see Pro Tips)

Preparation Steps

Step 1: Cabbage-Broth Base

In a large pot, combine Napa cabbage, dashi powder, and 8 cups of water. Bring to a rolling boil over high heat. Partially cover the pot with a lid, reduce heat to medium, and simmer gently, stirring occasionally, until the cabbage is fork-tender and the broth develops umami depth, about 10 minutes. Season with salt and black pepper to taste.

Step 2: Cook Soba Noodles

While the cabbage broth simmers, bring a separate large pot of water to a rolling boil. Cook soba noodles according to package instructions (typically 4–6 minutes for dry soba). Drain, then run under cool water to stop cooking and remove excess starch. Drain thoroughly and divide among 4 warmed bowls. Set aside.

Step 3: Assemble Salmon & Tofu

In a small bowl, mix scallions, ponzu, neutral oil (if using), and ginger. Set aside for the ponzu-scallion sauce.

Add tofu cubes to the simmering cabbage broth. Return to a gentle simmer, then carefully arrange the salmon slices on top, overlapping slightly and just covered by the broth. Cover and cook until the salmon is just opaque throughout (1½–2 minutes). The fish will finish cooking off the heat—avoid overcooking to preserve tenderness.

Step 4: Serve & Garnish

Divide the hot cabbage-broth mixture (with tofu and salmon) evenly among the 4 bowls. Top each serving with grated daikon (1–2 tablespoons per bowl). Drizzle with the ponzu-scallion sauce. For extra moisture, squeeze 1–2 tablespoons of daikon juice into the broth before serving (per user feedback to reduce watery broth). Serve warm with remaining ponzu-scallion sauce on the side.

Chef’s Tips & Modifications

• Optional Enhancements:

• Add ½ teaspoon soy sauce (for saltiness) or ¼ teaspoon sugar (for sweetness) to the broth.

• Sprinkle shichimi togarashi (Japanese 7-spice) or red pepper flakes for heat.

• Substitute Napa cabbage with spinach, bok choy, or 1 cup chopped shiitake mushrooms for texture and umami.

• Pro Tips:

• Neutral Oil: The original oil is often unnecessary—salmon fat infuses enough richness. Omit for a lighter version.

• Daikon Prep: Squeeze grated daikon to remove excess moisture (per user feedback) to avoid diluting the broth.

• Salmon Skin: If using skin-on salmon, crisp it in a pan until golden, then crumble into the broth for extra depth.

• Egg Addition: Boil a soft-boiled egg (5–6 minutes) in the broth, peel, and slice to add protein.

User Feedback Highlights

• "Shichimi togarashi and a pinch of sugar elevate the flavor significantly."

• "Adding grated ginger instead of minced and squeezing daikon juice reduces sogginess."

• "Substituting cabbage with bok choy + shiitake mushrooms made the dish more vibrant."

Enjoy this comforting, umami-rich dish with the traditional Japanese sign-off: "Itadaki masu" (Let’s eat!).