This nourishing green tea noodle broth with salmon, soba noodles and shiitake mushrooms is rich in antioxidants and ready in just 20 minutes. Light, fragrant and deeply nourishing, this recipe brings together Japanese-inspired flavours with the healing power of whole foods. Delicate cha soba noodles, fresh salmon, shiitake mushrooms and mineral-rich sea vegetables are gently infused in an antioxidant-rich green tea broth that’s as comforting as it is nutritious.
Unlike traditional stocks, green tea contributes subtle earthy notes while providing naturally occurring catechins, including EGCG, one of nature’s most researched antioxidants. Combined with omega-3 rich salmon, ginger, kale and sea vegetables, this recipe is a beautiful example of Food as Medicine that nourishes without feeling heavy.
Perfect for busy weeknights, this wholesome meal comes together in around 20 minutes using mostly pantry staples.
Why You’ll Love This Recipe
- Ready in only 20 minutes
- Rich in antioxidants from green tea
- Excellent source of omega-3 fats
- Light, nourishing and satisfying
- Naturally dairy-free
- Packed with Japanese-inspired flavours
- Ideal for winter wellness or light summer dinners
Health Benefits
Every ingredient has a purpose.
Green tea
Provides polyphenols including EGCG, recognised for antioxidant activity that helps protect cells from oxidative stress.
Salmon
An excellent source of protein and omega-3 fatty acids that support heart and brain health.
Shiitake mushrooms
Contain beta-glucans and naturally occurring compounds that contribute savoury umami flavour while supplying important micronutrients.
Sea vegetables
Arame and wakame contribute minerals, including iodine, together with unique marine plant compounds.
Fresh ginger
Adds warming flavour while traditionally being used to support healthy digestion.
Expert Tips
- Use freshly brewed loose-leaf green tea for the cleanest flavour.
- Avoid boiling green tea aggressively, as prolonged high heat may create bitterness.
- Cook soba noodles separately before adding them to the broth to prevent cloudiness.
- Add the salmon last so it gently poaches and remains beautifully tender.
- Garnish with toasted sesame seeds or micro herbs for extra texture.
More about green tea
The healing properties of green tea have been well documented. It contains natural polyphenols, a powerful group of antioxidants known as catechins, whose major task is to scavenge pro-oxidants and free radicals, and fight against the production of skin tumours. The predominant and most active catechin in green tea is Epigallocatechin Gallate (EGCG). This catechin is over 200 times more powerful than vitamin E in neutralising the pro-oxidants and free radicals.
EGCG protects against digestive and respiratory infections and helps block the cancer-promoting actions of carcinogens. They have exhibited protective properties against high total and LDL-cholesterol levels in laboratory tests. In addition, the EGCG catechin helps to inhibit platelet aggregation, being 20 times more powerful than the inhibiting actions of vitamin E.
Green tea antioxidants may have a powerful effect in reducing the incidence, inflammation and severity of rheumatoid arthritis. The antioxidant polyphenols found in tea help to neutralise the harmful effects of free radicals and possess much more potent antioxidant activity than vitamins C and E.
With regular green tea intake, acidophilus levels increase, facilitating digestion and having a sterilising effect, preventing unhealthy bacteria and infection. Eat your way to healthy, glowing skin with this super quick winter dish that you can make from pantry items. Just add fresh salmon strips to the end of the dish and your fish will be cooked perfectly by the time you serve.
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely. Simply replace the salmon with tofu or edamame and use vegetable dashi.
Can I use regular soba noodles?
Yes. Cha soba (green tea noodles) provide extra flavour, but standard soba works beautifully.
Can I make this gluten-free?
Yes, provided you choose 100% buckwheat soba noodles and use gluten-free tamari.
Can leftovers be stored?
The broth keeps well for two days in the refrigerator. Store noodles separately if possible for the best texture.
PrintGreen tea noodle broth with shitake and salmon
- Total Time20 minutes
- YieldServes 2
This nourishing green tea noodle broth with salmon, soba noodles and shiitake mushrooms is rich in antioxidants and ready in just 20 minutes.
Ingredients
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 tamari
1 teaspoon mirin
350 grams salmon strips
Instructions
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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