Product(s) Used for this Recipe
Swanson Chicken Broth

Golden Mushroom Buckwheat Noodle with Salmon Rose

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

100gm Fresh salmon, thinly sliced
20gm Fine asparagus, lightly blanched
Pinch Togarashi pepper
Cooking Detail
Cook Method: Stovetop
Preparation Time: 10 minutes
Serving: 2 persons
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.