Salmon Soba Noodles With Ponzu-Scallion Sauce Recipe (2024)

So we tasted this first and agreed that it needed1. tad bit of soy sauce2. shichimi togarashi (Japanese 7 spice) 3. tad bit of mirin or sugar and the addition the neutral oil was completely unnecessary as the salmon provides enough fat in the broth. We grated the ginger instead as well as squeezed out the daikon juice before adding it to the bowl. Then we said "Itadaki masu" and enjoyed our meal.

Very tasty recipe and any green vegetable will sub for the cabbage. Spinach or Boy Choy (preferred for its crunchy texture ) plus a small amount of miso. I boil an egg with the broth - peel and add to the recipe if you like.

The butcher who cut the skin off of the salmon suggested that I cook and crisp the skin, then add to the soup as a garnish. What a great touch, added some depth and richness. Also a dash of soy sauce.

Didn’t have any hondashi on hand, and instead used a tablespoon of chicken bouillon powder and a bit of miso paste. Worked like a charm! Make extra of the green onion/ponzu sauce, it really makes it

So simple and delicious. Very authentic Japanese taste. Make sure to buy true soba noodles to get the buckwheat flavor into the dish. And I also recommend doubling or tripling the ponzu scallion sauce. Wow.

do you make your own Ponzu? and do you used instant dashi powder? sounds like I can add dried Kelp, which is what I have lying around....

While a bit elaborate, this wasn't actually difficult to put together on a weeknight. While it didn't wow me at first, once I added the ponzu it really came together. My advice: if you're using a convenience product to make this, skip over the dashi powder and go straight for the bottled mentsuyu (noodle soup base). Plain dashi just isn't that interesting here unless you're going heavy on the ponzu or other condiments. Yuzu kosho is another excellent add.

I also added a bit of soy and I used preserved lemon and mirin instead of ponzu.

Definitely make extra ponzu scallion sauce and add a bit of soy sauce to the soup. Otherwise, really tasty. I liked how the tofu really highlighted the fatty richness of the salmon.

Made it three times—delicious! Also recommend doubling ponzu sauce. Wouldn’t add miso or soy sauce, already salty enough.

This was awesome exactly as written. Would make more ponzu scallion sauce next time for sure.

Made this and my crew- most of whom have lived in Japan- loved it. I used dashi sachets to make the broth. No cabbage so whole bok choy. I also added 2 Tbsp of white miso at the end. Salmon was frozen. Optes for fresh steel head. Wow. Great choice. Served with a double batch of the scallion sauce. Made that with yuzu ponzu GF I order from Japan. We also added togorashi with thin sliced daikon. The spice was needed. Was light and fresh yet earthy and with depth. Miso is a must have here.

Delicate yet comforting, the standout flavours of the salmon, dashi, scallions, ginger and ponzu played nicely against the subtler backdrop of the cabbage, daikon and tofu. I did add all of the ponzu-scallion sauce and a sprinkle of shichimi togarishi, as initially it tasted a little too subtle, however if you just allow yourself to savour the separate flavours without expecting some huge umami bomb, it’s a very layered and satisfying lunch or dinner.

Really good! I added shiitake mushrooms and jalapeño slices. A bit of miso to the broth. Salmon cooks fast!

Add mirin soy can substitute boy choy double sauce

Tasty, fast and easy! I used dashi flakes and kombu for the broth, as others mentioned I did think it needed a little more, so I added a touch of soy sauce and fish sauce along with some fresh shiitakes, cause I had 'em, and they added a little depth to the broth. Really warming and delicious!

Made half of this and fed 2 of us with lots of leftovers. We added a couple of large shiitakes, sliced along with the Napa cabbage. Delish! Used a chicken/pork bone broth made with ginger and garlic

Although we found this broth to be horribly bland and adding stuff didn’t really fix it, I liked this way of cooking salmon.The next time I used another NYT recipe, “Dumpling Noodle Soup,” https://cooking.nytimes.com/recipes/1022937-dumpling-noodle-soup?smid=ck-recipe-iOS-share which does have a very tasty miso broth, left out the dumplings and added the salmon. Delicious!

We found this very bland. And the amount of soba noodles was absurd. 12 ounces dry cooked up to twice as much needed for four servings. I would have used 4 ounces.Nice way to cook salmon though. When we used the rest of the recipe as leftovers I added soy sauce and a lot more ponzu sauce to the broth and it was better. But we decided not to have this again as it takes way too much tweaking to be edible.I’m Japanese American and I know Japanese food.

I'm not much for fish, but made this to satisfy my fish-loving partner. It was quite delicious, even to me, and my partner absolutely loved it! I did double the ponzu sauce as others suggested and would even make more next time, the soup definite needs a good amount of it.

Nice recipe and great for a cleansing dinner. We added white miso, chicken boullion and jarred minced ginger to the broth instead of dashi. Make extra ponzu goodness it makes all the flavors pop! Enjoy!

This needs the addition of some shoyu or soy sauce for more balance. Topping with some chili oil was also pretty nice.

Skipped the oil and scallions, and didn’t have fresh ginger so just put in powdered ginger and ponzu to taste in individual bowls. I think it still tasted plenty flavorful without any further additions, and definitely a good quick soup for a weeknight.

Great weeknight meal, light with great fresh flavors .