Summer soba noodles


As promised, I have the recipe for these summer soba noodles for you guys. This is one of my easiest recipes, so please go and make it. It's healthy and so packed full of umami. It probably takes 30 minutes to make, max. 

One thing to keep in mind when cooking the salmon, it's crucial to keep the heat low to get the best tasting salmon because the fat in it melts at a lower temperature than other meats like beef. I like to use a salmon with a pretty high fat content (all of those omega 3s are amazing for you!) and trust me, it’ll taste way better if you cook a fatty salmon with this method. Cooking at low heat slowly will prevent the outsides from drying out. Basically, you want to try to keep the fat from melting off while making sure every part of the fish gets cooked. 

So if you love noodles like me, but don't want to make the unhealthy instant kind, give this a try!


Summer Soba Noodles (serves 1)

1/4 lb salmon 

1 baby bok choy

1 clove of garlic, minced

1 egg

green onions (as much as you want)

soba noodles

1/2 cup (premade dipping sauce for soba, you can find it at a Japanese super market)

ginger, grated (also as much as you want, I usually use 1 tablespoon)

olive oil


For the salmon, salt both sides and rub it in. Let sit for 2 minutes. Heat up a non-stick pan with some oil on medium low heat. Cook the salmon on one side for about 4 minutes, and flip it over and cook again for another 3 minutes. These times will vary depending on how hot your stove gets, but you can check by making a small incision and looking at the color. But remember, cook low and slow! Set aside.

For the egg, heat a pot with water. Once the water boils, add the egg, making sure it is completely immersed. Boil for 7 minutes (you can start the bok choy while this is happening), then transfer to a bowl of ice water. Peel then cut in half along the middle.

For the bok choy, separate the leaves and heat a pan with olive oil and throw in the garlic. Once the garlic starts releasing its aroma, add the bok choy leaves and occasionally stir and flip. When the leaves get soft and deepen in color, remove from heat and set aside.

For the soba noodles, follow the instructions on the wrapper. Mine took 4 minutes of boiling time.

Finally, assemble the noodles, salmon, bok choy, sliced green onions, and grated ginger in a bowl. Pour over the mentsuyu and you're done!