Soba Noodles and Seared Salmon in Ginger-Green Onion Broth
- Yield servings
- 4 -- green onions
- 4 cups chicken broth
- 1 -- star anise
- 2 tablespoons soy sauce
- 1 teaspoon mirin
- -- a few drops of Asian sesame oil
- 6 ounces soba noodles, broken in half
- 3/4 pound center-cut salmon, cut into 4 equal pieces, skin and pinbones removed
- 2 tablespoons 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.