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Uniquely delicious—this Salmon with Soba Noodles brings together rich, buttery salmon, silky soba noodles, and an aromatic green tea broth for a perfect balance of cozy flavors.

“Such a fabulous way to cook salmon and the flavors are incredible together!”

-Trista
Overhead photo of green tea soba noodles with cooked salmon in a white serving bowl.

Update: This recipe was originally published in October 2018. I made updates to the post below to include more information about making salmon and soba noodles at home.

Table of Contents

About this salmon with soba noodles

This vibrant dish features perfectly poached salmon, slippery soba noodles, and a fragrant green tea broth that pulls everything together. The combination of salty, umami-rich flavors from the salmon and soba noodles pairs beautifully with the aromatic, slightly grassy notes of the green tea. Together, they create a salmon soba dish that’s light yet incredibly satisfying.

It’s also super versatile, allowing you to customize with your favorite toppings, think: peppery arugula, crisp radishes, crunchy carrots, and more.

Whether you’re entertaining guests or looking to treat yourself to something a little special, this soba noodles with salmon is perfect for any occasion.

If you’re looking for more recipes with Japanese noodles, check out these favorites next: Udon with Chicken, Soba with Chicken, and Pork Stir Fry Noodles.

Why you’ll love this recipe

  • One bowl meal! Enjoy green tea poached salmon with soba noodles and veggies in one tasty dish.
  • Easy to make! Learn how to poach salmon the delicious (and easy!) way! Once everything is prepped, you can have dinner on the table in about 30 minutes.
  • Simple, fresh ingredients! No fancy sauces, oils, or marinades here. You may already have many of the ingredients on hand.
  • Wholesome! Between the fish, the veggies, and the green tea noodles, you couldn’t ask for a better bite!
Overhead photo of a raw salmon filet on piece of parchment paper.

Ingredients for soba noodle salmon

  • Salmon Filets: You can buy these portioned or slice up a large filet instead. If you don’t like salmon, you can substitute halibut, snapper, haddock, cod, or trout. Be sure to adjust the poaching time up or down according to the thickness of the fish filets.
  • Green Tea: Use your favorite tea bags, preferably without any additional herbs or flavoring. If loose leaf tea is what you have on hand, make a sachet with cheesecloth or a coffee filter instead. Substitute about 1 teaspoon of loose leaf tea per tea bag (so 5 teaspoons total for this recipe).
  • Soba Noodles: These Japanese noodles are made from buckwheat flour along with a small amount of wheat flour for a nutty flavor and dense texture.
  • Garlic and Ginger: Slice these instead of mincing or grating. The garlic slices should be very thin, but keep the ginger slices about 1/2 inch thick.
  • Scallions: Commonly known as green onions. Use the white and light green parts for poaching and save the dark green slices for garnish.
  • Mirin: This is a rice wine commonly used in Japanese cuisine. Dry sherry will work in a pinch, or substitute with a mixture of 3 tablespoons rice vinegar and 1.5 teaspoons sugar.
  • Soy Sauce: Tamari or coconut aminos would work as well.

Recipe variations

  • Spicy Kick. Add a teaspoon of chili oil or sriracha hot sauce to the broth for a spicy twist.
  • Vegetarian or Vegan Option. Replace the salmon with tofu or tempeh for a meat-free soba green tea noodles.
  • Nutty Flavor. Finish the salmon and soba with a generous sprinkle of toasted sesame seeds for an extra layer of flavor.
  • Extra Flavor. Swap the water out and use seafood stock or this recipe for shrimp stock for oceanic flavor.
Action photo of salmon poaching in a liquid made of green tea.

How to make salmon and soba noodles

  1. Combine poaching liquid: In a large deep skillet or shallot pow, combine the water, garlic, ginger, and scallions (light parts only). Bring to a boil  and immediately reduce the heat to maintain a gentle simmer. Simmer for 10 minutes.
  2. Steep: Remove from heat and add the tea bags. Let steep for 3 minutes.
  3. Add flavor: Discard the tea bags and add the mirin and soy sauce. Return the liquid to the stovetop and bring to an almost simmer over medium heat.
  4. Add salmon to poaching liquid: Season the salmon generously with salt and pepper. Add the salmon, skin side down, to the poaching liquid.
  5. Poach: Cover the pan and poach for 8-10 minutes, or until the fillets are opaque and firm. Use a spatula to gently transfer the fish to a plate or cutting board, then season with salt and pepper. Flake into bite-sized pieces, if desired, and tent to keep warm. Strain the tea poaching liquid into a small bowl. Set both aside.
  6. Cook soba: Meanwhile, cook the soba noodles in boiling water according to package directions. Drain the noodles and transfer to a large bowl or individual serving bowls.
  7. Arrange salmon bowls: Top soba noodles with salmon, radishes, and carrots. Ladle with tea broth, top with arugula, and garnish as desired. Taste and adjust for seasoning with salt and pepper. Enjoy!

Once you master poaching fish, try poaching chicken breasts and cocktail shrimp next.

Follow these chef expert tips for the best results

  • Infuse the Broth Properly. Green tea is key to this dish! But, you need to make sure to steep it properly for the best taste. Let the tea steep for about 5 minutes—just enough to extract the flavor without making it too bitter.
  • Sear Salmon First for Texture. If you would like the salmon to have a beautiful sear (as shown in the photos), I recommend quickly sear it in a pan before poaching it in the green tea. I’ve included instructions for you in the recipe card if you’re interested.
  • Use an Instant Read Thermometer for Tea. When poaching, you want the liquid, in this case the green tea, to remain a constant 140-degrees, give or take a couple of degrees. Be sure to adjust the heat under the pan as needed to keep a constant temperature. If you’re going off eyesight alone, it will be a slightly more difficult, but not impossible at all. Here’s what the poaching liquid should look like: you want slight movement with steam rising from the pot—however, there shouldn’t be more than a few little bubbles visible and the liquid should not be simmering.
  • Poach the Salmon Gently. Be sure to gently poach the salmon in the green tea broth for that melt-in-your-mouth texture. High heat will make the salmon dry and flaky, so be sure to use gentle heat to preserve that buttery flavor and delicate texture.
  • Don’t Overcook the Soba Noodles. Soba noodles cook quickly, usually in about 4-6 minutes. Be sure to check them early to avoid mushiness. If you’ve gone slightly over, be sure to rinse them under cold water to stop the cooking process and help keep them firm.
  • Customize It. This is a “more the merrier” type of dish, so I recommend gussying it up with your favorites like julienne carrots, boy choy, sliced mushrooms, pickled veggies, or even a soft boiled egg.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use another type of green tea? 

Absolutely. Feel free to experiment with various green teas, such as matcha or jasmine green tea, or alternate teas, such as white tea. Just note that this recipe is balanced for traditional green tea, so you may need to make some adjustments. And regardless of the tea you select, do not let the tea leaves steep for more than 5 minutes or you run the risk of the poaching liquid becoming bitter in flavor.

Can I make this dish without soba noodles? 

Absolutely. Swap out the soba noodles with other Asian noodles, such as rice noodles, udon noodles, or even ramen. Or leave the noodles out altogether and use a leafy green like spinach or kale.

What temperature for poached salmon?

The perfect liquid temperature for poaching salmon, or any fish, is 140 degrees F. To test the liquid, simply hold the tip of the thermometer in the liquid until you get a temperature reading, and then adjust the stovetop’s heat element up or down accordingly until you get a temperature of 140 degrees.

Don’t have a thermometer? No worries! To tell by sight alone, look for the water to have slight movement. You should see some steam rising from the pot with barely a couple of little bubbles. Remember that the liquid should not be simmering.

How long do you poach salmon?

The length of time salmon takes to poach depends on the size and thickness of the fish.

Salmon the same size and thickness as shown in these photos generally takes me minutes 9 minutes cook.

If you are using an instant read thermometer and cooking the salmon at a constant 140 degrees F, the salmon will not overcook. However, if you are going on sight alone for the poaching liquid temperature, you will need to test the temperature of the fish itself.

Close-up photo of a seared salmon filet on a bed of soba noodles with green tea broth.

serving soba noodles salmon

Common serving suggestions

  • Garnishes Galore. Top this salmon soba recipe with a drizzle of toasted sesame oil and scattering of thinly sliced green onions, chopped cilantro, red pepper flakes, and toasted sesame seeds for extra flavor before serving.
  • Pair with Crunchy Veggies. Add julienne carrots, sliced english cucumber, and sliced radishes right to the green tea soba noodles. Or serve with a side of Japanese cucumber salad or steamed salted edamame for a simple side dish.
  • Alongside Roasted Vegetables. Lean into the cozy angle by serving your soba and salmon with roasted veggies. I personally love my Asian brussels sprouts or roasted broccolini here.

Unique serving ideas

  • Add an Egg. Add soft boiled or perfect hard boiled eggs on top for extra richness and protein. The creamy yolk blends beautifully with the savory green tea broth and silky soba noodles.
  • Pair with Pickled Veggies. Consider garnishing the top with pickled red onions for tang or pickled jalapeño peppers for spice. And serve with a side of pickled ginger for a terrifically tangy contrast.
  • Alongside Tempura Vegetables. For a light and crispy pairing, serve alongside tempura veggies, like carrots and zucchini.

Storing leftovers

To properly store, allow both the cooked salmon and the noodles to cool completely to room temperature. Once cool, transfer to an airtight container in the refrigerator for 3-4 days. I recommend storing and reheating the green tea noodles separately.

To further extend the shelf life of poached salmon, you can store it in the freezer for up to 3 months.

Reheating instructions

The best way to reheat poached salmon is low and slow, meaning slowly and at a low temperature. Place the fish on a rimmed baking sheet and warm in the oven at 250-300 degrees F for 10-15 minutes, or until warmed through.

Overhead photo of soba noodles cooked in green tea and topped with seared salmon.

Flavorful, yet healthy and light, this Green Tea Poached Salmon Soba Noodle bowl is easy to make and perfect for busy weeknights!

Until next week, friends! Cheers to a new and exciting way to drink tea!

Cheyanne

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More Asian salmon dinners

Overhead action photo of a person eating salmon and soba noodles from a white bowl.

Salmon with Green Tea Soba Noodles

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
0 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Uniquely delicious, this Salmon with Soba Noodles brings together rich, buttery salmon, silky soba noodles, and an aromatic green tea broth for a perfect balance of cozy flavors.

Equipment

  • 1 Large Pot – for cooking the soba
  • 1 Large, Straight-Sided Skillet – for cooking the salmon

Ingredients 

For the Salmon

  • 5 Cups Water
  • 3 Cloves Garlic – peeled & thinly sliced
  • 1 2-inch piece Ginger Root – peeled & sliced into 4 (½’’ thick) slices
  • 2 whole Scallions – thinly sliced; white/light green parts for poaching & dark green parts for garnish
  • 5 bags Green Tea
  • 3 TBS Mirin
  • 2 TBS Low Sodium Soy Sauce
  • 4 6-ounce Center-Cut Salmon Filets
  • to taste Sea Salt & Pepper

For the Soba Noodles

  • 1 package Soba Noodles – (9.5 ounces)
  • 3 small Radishes – thinly sliced
  • 1 medium Carrot – shredded
  • 1 Cup Baby Arugula – (substitute spinach)
  • Optional Garnishes Sesame Seeds, Chili Flakes, Cilantro, Lime Wedges

Instructions

  • Bring a Large Pot of Water to a Boil: Fill a large pot with water. Place it on the stovetop over high heat and let it come to a boil while you continue on with the recipe.
  • Prepare the Green Tea Poaching Liquid: To a large, straight-sided sauté pan, add the water, garlic, ginger, and the light parts of the scallions.
    Place the pan over high heat and bring the contents to a boil.
    Once boiling, immediately reduce the heat to low and let simmer for 10 minutes.
    Once 10 minutes is up, remove the pan from the heat and add the tea bags to the water.
    Let the tea bags steep in the liquid for for 3-5 minutes.
    Remove and discard the tea bags. Then add the mirin and soy sauce to the poaching liquid.
    Return the liquid to the stovetop over medium to medium-low heat and bring the contents to a barely visible simmer.
  • Poach the Salmon: Season the salmon filets generously on both sides with salt and pepper.
    Once the tea liquid is barely simmering, reduce the heat to medium-low (SEE NOTES).
    Then, add the salmon to the pan – skin side down.
    Cover the pan and let the salmon poach for 8-10 minutes, or until the fillets are opaque and firm.
    Use a fish spatula to gently remove the salmon from the pot and transfer to a plate. Lightly season with salt and pepper to taste.
    Peel off and discard the salmon skin and then tent the salmon lightly with aluminum foil to keep it warm.
  • While the Salmon Poaches, Cook the Soba noodles: Add the soba noodles to the boiling water and cook according to the package directions (around 4 minutes).
    Drain the noodles well in a colander and then rinse well with cold water to stop the cooking process. Then, drain again.
    Drain again, and then transfer the cooked soba to individual serving bowls.
  • Strain Green Tea Broth: Dump the green tea poaching liquid through a strainer and into a large bowl or liquid measure, discarding solids.
    Return the green tea broth the pan and add the soba noodles. Stir well to warm the soba. Taste and adjust the green tea broth for seasoning with salt, pepper, soy sauce, and/or mirin.
  • Serve Salmon with Soba: Divide the soba noodles among serving bowls and top with a salmon filet, radishes, carrots, and greens – if using. Ladle the green tea broth over the top of the soba and salmon and then garnish as desired. Enjoy immediately!

Notes

  1. Tea: You can use any tea you prefer.  White tea would also be delicious. Regardless, do not let the tea steep for more than 5 minutes or you run the risk of the poaching liquid becoming bitter in taste.
  2. Salmon: If you would like the salmon to have a beautiful sear (as shown in the photos), you can quickly pan sear it first and then poach the salmon in the skillet.  To sear and poach salmon: Heat 1 tablespoon of neutral oil in a skillet over medium heat.  Add the salmon filets, skin side up, and sear for 2 minutes.  Flip the salmon and add the barely simmering green tea broth.  Cover the skillet and cook for 4-6 minutes, or until the fillets are opaque and firm.  Continue with recipe as directed.
  3. Poaching: If you have access to an instant read thermometer, you want your green tea poaching liquid to remain a constant 140 degrees (give or take a couple degrees).  Adjust the heat under your element to obtain that temperature.  If you are going off eyesight alone, no need to worry!  The tea poaching liquid should have slight movement with steam rising from the pot. However, there shouldn’t be more than a couple little bubbles visible and the liquid should not be simmering.
  4. Salmon Swap: If you don’t like salmon, you can substitute halibut, snapper, haddock, cod or trout.  Be sure to adjust the poaching time up or down according to the thickness of the fish filets.
  5. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  6. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 250kcal    Carbohydrates: 55g    Protein: 11g    Fat: 1g    Saturated Fat: 0.1g    Polyunsaturated Fat: 0.2g    Monounsaturated Fat: 0.1g    Cholesterol: 1mg    Sodium: 909mg    Potassium: 273mg    Fiber: 1g    Sugar: 4g    Vitamin A: 2735IU    Vitamin C: 3mg    Calcium: 51mg    Iron: 2mg
Course: Main Course
Cuisine: Asian

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