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--- soba_noodle_soup_with_tofu_and_salmon [2025/02/06 16:30] – court
+++ soba_noodle_soup_with_tofu_and_salmon [2025/02/06 16:32] (current) – court
@@ Line 13: / Line 13: @@
   * 8-16 oz firm tofu, cut into cubes
   * 8 oz daikon, peeled and finely grated (1 cup)
-  * 1 lb salmon, skin removed**
+  * 1 lb salmon, skin removed (see beginning of directions)
 __Directions:__
-** We have kept the salmon separate, as an optional add-in to the soup, so we have prepared it in the sous vide, following the directions in the Serious Eats sous vide cookbook for brining (water, salt, sugar) for 20 minutes, and then rinsing, coating in oil, and cooking at 126F in the sous vide for another 20 min.
+We have kept the salmon separate, as an optional add-in to the soup, so we have prepared it in the sous vide, following the directions in the Serious Eats sous vide cookbook for brining (water, salt, sugar) for 20 minutes, and then rinsing, coating in oil, and cooking at 126F in the sous vide for another 20 min.
 In a large pot, combine cabbage, dashi powder, and 8 cups of water.  Bring to boil over high heat. Partially cover, reduce heat to medium and simmer, stirring occasionally, until cabbage is tender and flavors have melded, about 10 minutes. Then add tofu and heat through.