It is cold and snowy here in the Mile High City! A perfect morning to lounge in bed watching CBS Sunday Morning. A great piece on Searching for the Perfect Bowl of Ramen…oh yum! Cold, snowy, perfect ramen…perfect day for a steamy bowl of noodles? YES!
There are shelves upon shelves of noodles….two long aisles of just noodles! Every kind of noodle you could ever want….even green noodles….beautiful green tea noodles.
Noodle inspiration comes in mysterious ways…I knew I had to use these today.
I also knew I could use veggie or chicken stock for the broth, but I had plenty of time on my hands…I had Kombu and Bonito in the pantry along with two shelves of Asian staples. Yes, I will make my own.
Dashi from Alton Brown:
- 2 (4-inch) square pieces kombu
- 2 1/2 quarts water
- 1/2-ounce bonito flakes or katsuobushi, about 2 cups
Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth.
Plan ahead as it takes about an hour to make Dashi.
With the Dashi done, it was time to find a recipe using fresh wild salmon I had purchased yesterday. Nothing was doing it…I looked, I tweeted, I looked and I tweeted some more… and then found this recipe for Salmon, Soba and Spicy Ginger Miso broth. Sounded fantastic and I could already visualize the green tea noodles, the pink salmon, the peas, carrots….I could taste it too!
Adapted from Salmon and Soba Noodles with Spicy Ginger Miso Broth
- 6 cup dashi (or chicken or vegetable broth)
- 8 oz. green tea or other soba noodles
- 1 tbsp. minced ginger
- 2 garlic cloves, minced
- 1 tbsp. low sodium soy sauce
- 1 Thai chili, thinly sliced
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1 lb. wild salmon fillet, cut into 1-inch cubes
- 1 cup green peas
- 2 tbsp. yellow or white miso
- sesame oil for garnish
- 2 tsp. sesame seeds for garnish
- 4 tbsp. chopped cilantro for garnish (optional)
Bring broth to a boil in a large saucepan. Add soba noodles and cook 8 minutes. Remove from stock using a mesh ladle, rinse noodles under cold water and set aside. Add ginger, garlic, soy sauce, chilies, cabbage, mushrooms and carrots to the broth. Simmer for 10 minutes or until cabbage is soft. Add salmon, peas and miso. Cook 2 to 3 minutes; until salmon is just cooked (do not let the broth boil). Divide noodles between four bowls and top with salmon, vegetables and broth. Garnish with a drizzle of sesame oil, sesame seeds and cilantro.
For some reason, I can never, ever follow a recipe without making changes. I can’t help it. I seared the salmon instead of poaching it and I garnished with picked ginger and black sesame seeds.
And….it tasted even better than it looks! Really!
Dessert? Yes, but simple! Green tea ice cream. Soften vanilla ice cream, stir in a teaspoon of green tea powder and enjoy!
And now…..a nice steamy cup of honey ginger tea!