Cookbook

serves 4

Ingredients:

• 8 oz naba cabbage, chopped (3 cups) (have also used cabbage)
• 2 tbsp dashi powder*, e.g. Hondashi (have found at Reliable)
• 12-16 oz dry soba noodles
• 1 c thinly sliced scallions
• 3 tbsp ponzu
• 2 tbsp neutral oil
• 1 tsp minced fresh ginger
• 8-16 oz firm tofu, cut into cubes
• 8 oz daikon, peeled and finely grated (1 cup)
• 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.

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.

Meanwhile, bring a separate pot of water to a boil and cook soba noodles according to package instructions (ours said ~6-7 min). Drain and run under cool water to remove excess starch and to stop the cooking. Drain well and divide soba among 4 bowls.

In a small bowl, mix scallions with ponzu, oil and ginger and set aside. Separately, put daikon in another small bowl.

We serve this as a bowl of noodles per person (with any extra noodles on the side). We do self-serve at the table for broth/cabbage/tofu, salmon, daikon, ponzu-scallion sauce, and any any extra noodles.

Tip:*

Dashi powder adds depth, umami and smokiness. We have found Hondashi powder at Reliable Market. If you need to substitute, you can use bonito flakes and kombu.

from: https://cooking.nytimes.com/recipes/1023113-salmon-soba-noodles-with-ponzu-scallion-sauce