Ingredients
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8 oz soba noodles
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1 (2 inch) piece of ginger
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3 cloves garlic
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4 cups seafood or low-sodium vegetable broth
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5 green tea bags
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12 oz salmon fillets
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1 1/2 cups frozen shelled edamame
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1 tsp sesame oil
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2 green onions
Steps
1
Cook the soba according to package directions. Drain and rinse with cold water.
2
Meanwhile, thinly slice the ginger and smash the garlic cloves. In a medium pot, combine the ginger, garlic, broth, and 3 cups water. Cover and heat to a boil on high. Remove from heat and add the tea bags. Let stand 3 min. Remove and discard tea bags.
3
Remove and discard the skin from the salmon. Heat broth to a simmer on high. Add salmon and reduce heat to medium. Cook 3 min.
4
Remove and discard ginger and garlic. Add the edamame and sesame oil. Cook 2-4 min., until edamame is hot and salmon is opaque. Season with salt. Divide salmon, broth, and noodles among 4 bowls. Thinly slice the green onions and sprinkle over soup.
Tips
Add a squeeze of lime juice and sriracha to brighten the flavor, if desired.
