One-Pot Dishes

Tomato Vegetable Soup with Steamed Salmon Soba Rolls

Name: Tomato Vegetable Soup with Steamed Salmon Soba Rolls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 356 g Tomatoes; 6 g Korean radish; 6 g Carrot; 5 g Garlic; 6 g Onion; 100 g Salmon; 70 g Buckwheat noodles; 2 g Bay leaves; 1 g Salt; 250 ml (plus 800 ml for noodles) Water

토마토채소스프와 연어소바찜

A chunky fresh tomato and vegetable soup with bay leaf, served with buckwheat noodles rolled in thin salmon fillets and steamed. Potassium-rich tomatoes help flush out sodium.

📝 Step-by-Step Instructions

Dice 100 g of the tomatoes with the radish, carrot, garlic and onion, and slice the salmon lengthwise into two thin fillets.

Tomato Vegetable Soup with Steamed Salmon Soba Rolls — step 1

Blend 250 g of tomatoes, strain, and reduce with the bay leaves for 3 minutes.

Tomato Vegetable Soup with Steamed Salmon Soba Rolls — step 2

Add the diced tomato, radish, carrot, garlic, onion and salt to the reduced tomato, sauté for 1 minute, then add 250 ml of water and simmer for 5 minutes.

Tomato Vegetable Soup with Steamed Salmon Soba Rolls — step 3

Boil the buckwheat noodles in 800 ml of water for 4 minutes, rinse in cold water and roll in the salmon fillets.

Tomato Vegetable Soup with Steamed Salmon Soba Rolls — step 4

When the steamer lined with cheesecloth is steaming, steam the salmon rolls for 3 minutes.

Tomato Vegetable Soup with Steamed Salmon Soba Rolls — step 5

Serve the tomato vegetable soup with the salmon soba rolls.

Tomato Vegetable Soup with Steamed Salmon Soba Rolls — step 6

📊 Nutrition Facts (per serving)

260Calories (kcal)

37.2 gCarbs

16.3 gProtein

5.1 gFat

250.5 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.