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Soba Bowls with Tea-Poached Salmon: It’s a Winner.

The first time I stumbled upon Sprouted Kitchen, I knew I had found my kind of place on the Internet. I instantly related to Sara. She had traveled to and lived in Italy, and so did I. She marveled at beautiful seasonal produce, and so did I. She was head over heels in love with a creative fellow who helped encourage her to pursue her dreams, and so was I. She was a thoughtful and reflective writer, and I thought I was, too. I began reading Sara’s blog religiously. After I had devoured her small archive, I began to look forward to every new post and I found that she never disappointed me with her creative ideas, her fiancee’s beautiful photos, and her lovely writing.

At first, I was just a lurker. Then a regular commentor. Then, Sara and I became Twitter friends. And then we finally got a chance to meet in person. It is the story of an Internet friendship that has seemingly become commonplace. I knew it was only a matter of time before Sara and Hugh, her now husband, would land a cookbook deal and when they did, I couldn’t be more proud. I waited patiently to receive a copy and read it from cover to cover the night I finally did.

The Sprouted Kitchen cookbook is as true to the site β€” and Sara and Hugh β€” as I hoped it would be. There are a handful of recipes pulled from SK, but so many others that are inspiring and unique. I immediately bookmarked these Soba Bowls with Tea-Poached Salmon. Hugh says Sara loves ‘bowl food’ and, unsurprisingly, so do I. Other recipes on my shortlist include: Asian Tofu Tacos with Hoisin Slaw, Sesame Date Yogurt Cups, Flourless Chocolate-Banana Pudding Cakes with Cinnamon Cream, Fennel Slaw, Ranchero Breakfast Tostadas, and Braised White Beans and Leeks.

Let’s talk about these noodle bowls, though. They do require several bowls to make, and a few ingredients that may not be commonplace in your kitchen, but trust me, they are so worth it. The sauce that Sara crafted is one I want to remake again and again. It gets its flavor from ginger, soy sauce, sesame oil, tahini, lime juice, honey (or agave nectar) and zest, and really rounds out the dish. The tea-poached salmon is super delicate and light, a perfect addition to the flavor-forward noodles. Roasted broccoli is one of my favorite ways to eat the vegetable. And soba noodles are a staple in my house; nutritious, earthy and easy to prepare.

Sara, thank you to you and Hugh for creating such a wonderful space on the Internet, and for bringing us your beautiful book. It is so you, and I so love it.

Soba Bowls with Tea-Poached Salmon
*serves four
adapted from The Sprouted Kitchen: A Tastier Take on Whole Foods

I adapted Sara’s recipe only so slightly. I chose to use honey instead of agave syrup, and decided to chop up the broccoli into smaller pieces before roasting it. Overall, I found her directions to be straightforward and easy to follow.

1 – 1 1/4 pound of skin-on salmon fillet
3 tablespoons of toasted sesame oil
2 tablespoons of tahini
2 tablespoons of honey
1 lime, juiced and zested
3 tablespoons of soy sauce
2 inch piece of fresh ginger, peeled and finely grated
1 bunch of broccoli
2 tablespoons of extra virgin olive oil
1 clove of garlic, minced
sea salt, to taste
1 tablespoon of black peppercorns
3 bags of green tea
1/2 cup of mirin
1 package of soba noodles
4 green onions, thinly sliced
1/2 cup of roughly chopped cilantro
1/4 cup of sesame seems

1. Preheat your oven to 425 degrees F.
2. Whisk together the sesame oil, tahini, honey, lime juice, lime zest, and ginger in a small bowl, until you have a smooth sauce.
3. Trim the broccoli, cutting the bunch into bite-sized florets. Throw out any large, woodsy stalks. Toss the broccoli, garlic, olive oil and salt in a bowl. Transfer broccoli to a rimmed baking sheet and roast for 15 minutes.
4. Add 1 cup of water to a medium saucepan and bring it to a gentle simmer. Turn the heat down the low. Add the teabags and peppercorns. Once the water has been infused with the tea (about three minutes) remove the tea bags and add the mirin to the poaching liquid.
5. Slip the salmon, skin side down, into the poaching liquid. Cover the saucepan and cook the salmon for about 8-10 minutes, or until it is just barely cooked through.
6. Transfer the salmon to a plate and use a fork to flake it into bite-sized pieces. Keep warm while you prepare the soba noodles.
7. Bring a large pot of salted water to a boil. Add soba noodles and cook according to the package instructions (about 6 minutes). Drain noodles and add them to a large bowl.
8. If any broccoli pieces seem too big, cut them into smaller pieces and add to the noodles. Toss in the green onion and about half of the cilantro. Pour in the dressing and toss to coat.
9. Divide noodles among bowls, top with salmon, sprinkle with cilantro and sesame seeds. Serve warm.

Musical Pairings: Sean Hayes – Before We Turn To Dust + Soba Bowls with Tea-Poached Salmon

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Posted by Kasey

Kasey is the food editor and co-founder of Turntable Kitchen. She loves dark chocolate, warm crusty bread, and traveling to new places. She speaks Russian, but does not like vodka.

  • Jess

    After more than three decades of a soba-less existence, soba noodles have just recently come into my life. Where have I been?? I’m now hoarding recipes, so your timing couldn’t be better. Big congrats to Sara and Hugh. This is such a lovely post, Kasey.

  • thetarttart

    I am so happy for Sara and Hugh! This recipe (and these photos) look wonderful. Can’t wait to get my hands on the book.

  • Oh man, I’m glad to hear soba noodles have arrived for you. They are seriously one of my favorite kinds of noodles, warm, slightly nutty and nutritious. I highly recommend this recipe! Sara and Hugh really did a fantastic job with the book.

  • Thank you! You’ll love it — it’s so beautiful and inspiring.

  • sara forte

    thank you, kasey! that was so nice and sweet of you to write. kindred spirits indeed. any lady who likes food in bowls is a friend of mine πŸ™‚ thank you a million!

  • You’re so very welcome, Sara! You’ve always been so kind and warm, and I couldn’t be happier for you two. Looking forward to seeing you in September! xo

  • WithStyleGrace

    I would love a big bowl of this! I need to get my hands on this cookbook – I’ve heard nothing but exceptional things so far!

  • I have no doubt that the book and this recipe are nothing short of brilliant. Beautifully expressed, my friends!

  • Nicole

    Beautiful post, Kasey and that recipe! I love the sound of tea poached salmon, vegetables and flavorful noodles. Food in bowls makes me happy, too.

  • kickpleat

    I love bowl food, salmon and that dressing sounds familiar and comforting. Looks gorgeous.

  • You’d love it! Lots of GF options…though lots of salads, which may not sound appealing to you right now πŸ˜‰

  • I am in love with it. I think you would be, too!

  • Thanks, lovely! Sara always comes up with creative combinations, and this one is no exception. Why am I not surprised that you love bowl foods? ;0)

  • Yay for bowl food! Clearly, we have a contingent. I loved the dressing – would totally use it for so many other things!

  • Mince&Type

    Your words for Sara and this dish are so beautiful. Can’t wait to try this soon!

  • erin @ yummysupper

    Hey Kasey, Count me in as a fan of “bowl food” too. All those great flavors hanging out together!
    I hope you are well and that the bambino(a) is treating you right.

  • Molly

    This sounds absolutely delicious. I’m already thinking of all the different things I can bathe in that dressing. Question: I’m a little nervous about caffeine. Did you find it to be a little buzzy? Is it worth finding caffeine-free green tea?

  • I admire the friendship you both have — the best feeling is meeting a blogger in real life, someone that you’ve been so attached with on social media outlets.

    Thumbs up for delicious bowl food!

  • I can’t wait to get hold of Sara’s cookbook, all the recipes that I’ve seen from it have sounded so wonderful (as I knew they would be!).

  • Thank you so much! I really appreciate that.

  • Hi Erin! Yay for bowl food buddies πŸ™‚ Bambina is doing well – can’t wait to meet her! xo

  • Hi Molly, I think you’re fine on the caffeine – you can very barely taste the tea, and the poaching liquid is discarded after you use it. But, if you’re nervous, you can definitely find caffeine-free green tea.

  • Thank you Kiran! It’s a lovely perk of blogging — meeting like-minded people, and feeling really connected to them, even if you’ve never actually met in real life! Chin chin to bowl food.

  • You’ll love it, Kathryn! I’m so happy with it and I find myself bookmarking more and more recipes each day.

  • Pingback: coconut loaf & the Sprouted Kitchen cookbook | Love and Lemons()

  • Mike

    This is one of my favorite recipes from the Sprouted Kitchen cookbook. Actually, it’s such a great cookbook, all the recipes are amazing but this is truly great!

  • Stephanie

    The SK book is absolutely fantastic. My eye went right to this soba salmon bowl and I plan to make it tomorrow night for dinner. Usually a fan of grilled or roasted salmon, I am excited to try the poaching method, especially in a peppery green tea! Also, I made the creamy millet from Sara’s book a few nights ago and it was just perfect with some sauteed summer veggies. Cheers to good food and friends!

  • This looks great! And thanks for turning me on to a new food blog!

  • Michelle Johnson

    Yum! I hope I can find Soba noodles and cliantro!! Waves from Italy!!!

  • Just wanted to let you know that I *finally* (!) got round to making this recipe last night. My boyfriend and the friends we had over absolutely loved it – so rich and creamy and full of flavour. I’m going to have to buy the book now!

  • cupcakemuffin

    This looks totally fabulous! I have been feeling totally addicted to salmon lately, I definitely need to make this!

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