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Sammy’s simmering green tea noodle broth with shitake and salmon

  • Author: Samantha Gowing
  • Total Time: 20 minutes
  • Yield: Serves 2


Units Scale

2 cups green tea
200 grams green tea noodles cha soba
4 dried shitake mushrooms, soaked and sliced
3 sachets prepared dashi stock powder *available in Asian grocers
2 teaspoons freshly grated ginger
3 spring onions or shallots, finely sliced
2 large kale leaves, shredded
1 teaspoon arame seaweed
1 teaspoon wakame seaweed
1 teaspoon hijiki seaweed
1 teaspoon tamari
1 teaspoon mirin
350 grams salmon strips


1. Make a large pot of green tea using your favourite tea leaves

2. Allow to steep for at least 5 minutes

3. Meanwhile bring a large pot of water to the boil, add cha soba

4. Cook noodles in plenty of rapidly boiling water

5. Drain and refresh under cold running water. Set aside

6. In a large heavy based deep pan add shitake mushrooms, dashi powder, ginger, spring onions, kale and seaweed, mirin and tamari

7. Bring to the boil, reduce heat, add cooked noodles and simmer gently to reheat noodles

8. Add salmon strips, divide into bowls and serve immediately

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

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