Soba Noodle Salmon Bowl



Prep Time

15 minutes

Cook Time

20 minutes


Calories 369, Carbs 42 grams, Fat 9 grams, Protein 33 grams


6 cups low sodium vegetable stock

1 cup shiitake mushrooms, cleaned with a dry cloth, stems removed and thinly sliced

1 bunch scallions, thinly sliced, white and green parts separate

2 tablespoons low sodium soy sauce or coconut aminos

2 teaspoons rice vinegar, more to taste

1 tablespoon avocado oil 

16 ounces salmon fillet, skin removed, cut in four equal pieces

1 cup fresh snow peas, strings removed, cut into 1 inch pieces

1 – 6 ounce bag of rinsed baby spinach

6 ounces buckwheat soba noodles, cooked to package directions and tossed with 2 teaspoons sesame oil

Toasted sesame seeds, for garnish (optional)


  1. Bring the stock to a simmer in a large saucepan over medium high heat then add the shiitake mushroom caps. Simmer for 5 minutes. For extra flavor, place the stems in a cheese cloth bundle tied with butcher’s string and steep in the broth until you’re ready to plate.  
  2. Add the white parts of the scallions to the stock along with the soy sauce and vinegar. Simmer for an additional 5 minutes while you are cooking the salmon. 
  3. Place a nonstick skillet over medium high heat and add the oil. Season the top side of the salmon very lightly with salt and sear, salted side down, for 3 to 4 minutes. Flip the salmon and cook for another 2 minutes. Remove the salmon from the pan and set aside on a plate while you finish making the soba noodle bowl.  
  4. Add the snow peas and baby spinach to the stock and turn the heat down to very low, just enough to keep it warm. Taste and adjust seasoning with more vinegar as needed. 
  5. If the noodles were cooked earlier and refrigerated, place them in a small strainer and rewarm them in the broth. Once the noodles are warm, divide them evenly between four soup bowls.  
  6. Top each bowl of noodles with some of the mushroom caps, snow peas and slightly wilted spinach. Add enough broth to just cover the noodles. 
  7. Lightly break apart and flake one portion of salmon on top of each bowl, leaving relatively large pieces. If possible, set the salmon on top of the noodles so it doesn’t fall too far into the broth and over-cook.  
  8. Garnish the bowls with the green parts of the scallions and a pinch or two of toasted sesame seeds, if using.