Soba Noodles and Seared Salmon in Ginger-Green Onion Broth
- Yield: servings
- 4 green onions
- 4cups chicken broth
- 1 two-inch piece of fresh ginger, peeled and minced
- 1 star anise
- 2tablespoons soy sauce
- 1teaspoon mirin
- a few drops of Asian sesame oil
- 6ounces soba noodles, broken in half
- 3/4pound center-cut salmon, cut into 4 equal pieces, skin and pinbones removed
- 2tablespoons olive oil
- salt and freshly ground 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 the green onions, the star anise, soy sauce, mirin, and sesame oil over medium-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 soba noodles and cook, stirring once or twice, for 4 minutes. Keep warm over low heat.
- Place a small frying pan over high heat until it is very hot. Brush the salmon with the oil and season with salt and pepper. Sear the salmon to medium-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 seared salmon. Garnish with the sliced dark green onions and serve.
Reprinted with permission from Williams-Sonoma Soup of the Day by Kate McMillan, Weldon Owen.