Noodle Bowl With Mushrooms, Spinach and Salmon

Basic Information

• Total Time: 10 minutes (active cooking time; includes simmering and assembly)

• Servings: 4

• Cuisine: Japanese-inspired

Ingredients

• 6 cups kombu stock, chicken stock, or vegetable stock (adjust umami with kombu for depth)

• 1 tsp low-sodium soy sauce (or sea salt, to taste)

• 6 oz Japanese soba noodles (cooked per package, then tossed with 2 tsp toasted sesame oil)

• 6 fresh shiitake mushrooms (stems reserved for stock; caps stemmed + thinly sliced) OR 6 cremini mushrooms (trimmed + thinly sliced)

• 12–16 oz skinless salmon fillet (trimmed, fat removed, cut into 4 equal 3–4 oz portions)

• 1 large bunch spinach (6 cups, stems removed, washed in 2 water changes, coarsely chopped) OR 1 6-oz bag baby spinach (rinsed)

• 1 bunch scallions (thinly sliced, light/dark green parts separated)

• Fresh cilantro (leaves + sprigs, for garnish)

Preparation Steps

Step 1: Prep the Stock & Noodles

• For shiitake stem infusion (optional): If using shiitake, place stems in a small pot with ½ cup stock. Simmer over low heat for 20 minutes, then strain and combine with the remaining 5½ cups stock.

• Warm the stock: Bring all 6 cups stock to a gentle simmer (180–185°F/82–85°C) in a medium saucepan. Season with soy sauce/salt to taste.

• Reheat noodles: If refrigerated, dip cooked soba (tossed with sesame oil) in simmering stock for 10–15 seconds to warm. Distribute into 4 deep bowls.

Step 2: Cook Protein & Veggies

Add sliced mushrooms, salmon fillets, spinach, and light green scallion parts to the simmering stock. Cover tightly, remove from heat, and let rest 5–7 minutes (salmon cooks to 145°F/63°C; spinach wilts; mushrooms soften).

Step 3: Assemble & Garnish

• Place 1 salmon portion on each noodle-topped bowl.

• Ladle hot stock (with veggies) into bowls, ensuring even distribution.

• Sprinkle dark green scallion parts, garnish with cilantro, and serve immediately.

Advance Preparation

• Noodles: Cook ahead, toss with sesame oil, refrigerate 3 days. Reheat in warm stock before assembly.

• Stock: Prepare 1–2 days early; refrigerate.

User Feedback

• "Simple, 5-minute cook time! Added rice vinegar + soy to vegetable broth for brightness."

• "Add grated ginger (1 tsp) and ¼ cup miso for umami depth."

• "Weeknight staple: fresh, healthy, and adaptable (ginger/red pepper flakes optional)."

• "Bland without adjustments—add miso or ginger. Soup-to-cold-noodles = lukewarm, so warm noodles first!"

• "Clean, healthy base. Miso in homemade chicken stock elevated it."

Chef’s Tips: For brightness, add 1 tsp rice vinegar (per private notes). For salt control, use low-sodium soy sauce. Adjust salmon rest time for desired doneness (1 min longer = fully opaque).