How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Noodle Bowl With Mushrooms, Spinach and Salmon?

You need 7 ingredients. The key ingredients include: 6 cups kombu stock, chicken stock or vegetable stock, Soy sauce or salt to taste, 6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil, 6 fresh shiitake mushrooms, stemmed and thinly sliced (simmer stems in stock for 20 minutes, remove them and discard), or 6 cremini mushrooms, trimmed and thinly sliced, and more.

Is Noodle Bowl With Mushrooms, Spinach and Salmon suitable as seafood?

Yes, Noodle Bowl With Mushrooms, Spinach and Salmon falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Noodle Bowl With Mushrooms, Spinach and Salmon?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Noodle Bowl With Mushrooms, Spinach and Salmon Recipe

Name: Noodle Bowl With Mushrooms, Spinach and Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups kombu stock, chicken stock or vegetable stock; Soy sauce or salt to taste; 6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil; 6 fresh shiitake mushrooms, stemmed and thinly sliced (simmer stems in stock for 20 minutes, remove them and discard), or 6 cremini mushrooms, trimmed and thinly sliced; 12 to 16 ounces salmon fillet without skin, trimmed of fat and cut into 4 equal pieces; 1 large bunch spinach, stemmed, washed in 2 changes of water and coarsely chopped (about 6 cups) or 1 6-ounce bag baby spinach, rinsed; 1 bunch scallions, thinly sliced, light and dark green parts kept separate Cilantro leaves and sprigs for garnish

Noodle Bowl With Mushrooms, Spinach and Salmon – a delicious recipe with kombu stock, Soy sauce, noodles, shiitake mushrooms, salmon fillet, water. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

6 cups kombu stock, chicken stock or vegetable stock
Soy sauce or salt to taste
6 ounces Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil
6 fresh shiitake mushrooms, stemmed and thinly sliced (simmer stems in stock for 20 minutes, remove them and discard), or 6 cremini mushrooms, trimmed and thinly sliced
12 to 16 ounces salmon fillet without skin, trimmed of fat and cut into 4 equal pieces
1 large bunch spinach, stemmed, washed in 2 changes of water and coarsely chopped (about 6 cups) or 1 6-ounce bag baby spinach, rinsed
1 bunch scallions, thinly sliced, light and dark green parts kept separate Cilantro leaves and sprigs for garnish

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1638 kcal
Category
Seafood

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Noodle Bowl With Mushrooms, Spinach and Salmon

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