Salmon Broth with Soba Noodles

Fish / Seafood


250gm salmon (Harbour Fish)

30gm butter

2 -3 sticks of celery 

1 medium onion

2 carrots (Ettrick Gardens)

2 inches of fresh ginger 

2-3 large garlic cloves (Te Mahanga)

2 tsp dill 

2 Tbsp fish sauce 

½ packet of mixed dried mushrooms 

1 litre of good stock, homemade or store bought.

1 pinch of saffron

1 packet soda noodles

2 spring onions, cut for garnish. (Suggested vendor Janefield Hydroponics)

Salt & black pepper


Put dried mushrooms in a bowl covered with boiling water. Then put the broth and melted butter in a stock pot, with the sliced onion, ginger, garlic. Add fish sauce and the dill, and sauté until translucent. Drain the mushroom juice into the pot stock pot. Slice the mushrooms and add to the broth, add the stock, and bring to a boil simmer for 10-15 minutes or until the mushrooms are tender. Using a vegetable peeler, peel the carrot and celery lengthwise into long thin strips, then add the carrot and celery to the broth. Cook for a further 8-10minutes. Steep the saffron with a ladle of the broth. Half fill a pot with water and a pinch of salt, bringing to the boil. Cook the noodles as per cooking instructions, then drain and add 1 -2 tsp olive oil, toss, and set aside. Skin and pin bone the salmon, cutting into inch squares. Remove the broth from the heat and add the salmon, cover, and let it sit for few minutes, for the salmon to cook off. 

To serve: place a serving of noodles into a flat bowl, ladling in the broth. Using a teaspoon drizzle over the saffron and a sprinkle of spring onion. 


Recipe by: Amy Dougherty


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