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| Product(s) Used for this Recipe |
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Golden Mushroom Buckwheat Noodle with Salmon Rose |
| Ingredients |
500ml Swanson Clear Chicken Broth
200ml Green tea soba, cooked
3cups Water
200gm Assorted mushrooms
1whole White onion, peeled and cut into 4 quarters
1tbsp Wolf berry
10gm Rock sugar
2springs Chinese celery leaf
Garnish
100gm Fresh salmon, thinly sliced
20gm Fine asparagus, lightly blanched
Pinch Togarashi pepper |
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| Cooking Detail |
| Cook Method | : | Stovetop
| | Preparation Time | : | 10 minutes
| | Serving | : | 2 persons
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| Methods |
| Combine all the ingredients into a pot and slowly bring to a boil. Simmer at low heat for 20 minutes and season to taste. Roll up a slice of salmon into a mini round tube, roll another slice of salmon over it and repeat the process twice. You will have a salmon rose. Place soba noodles onto plate and top the raw salmon over it. Pour the hot boiling stock over the salmon rose. Garnish with Togarashi pepper and asparagus. |
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