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Poached Salmon Soba

Servings 4


  • 3 salmon fillets about 750-800g, I used coho salmon from The Alaska Guys
  • 2 packs of Mizkan Goma Tonyu Nabe Soup Base
  • 4 servings or soba noodles or fresh ramen noodles
  • 6 slices of old ginger
  • Bunch of Chinese spinach root removed and chop into 2 inch pieces
  • 2 tsp sesame oil
  • Sesame seeds to garnish
  • Chopped spring onions to garnish


  • Bring broth to boil together with ginger slices.
  • Bring a pot of water to boil, season with salt, and blanch spinach.
  • Set aside for use later.
  • In the same pot of water, cook soba/ramen until al dente.
  • Drain noodles and toss in sesame oil.
  • When the broth is boiling, gently add salmon and bring back up to a boil.
  • Immediately reduce heat to low, and allow salmon to poach for 5-6 minutes.
  • Turn off heat.
  • Carefully remove salmon to a plate and allow to cool before flaking it.
  • Plate soba in a bowl, top with flaked poached salmon, spinach, and ladle hot soup over noodles.
  • Garnish with sesame seeds and chopped spring onions.


Mizkan's Goma Tonyu Nabe Soup Base is also known as Sesame and Soymilk Nabe.
They are sold in major supermarkets.