Salmon with Soba and Shiitake Mushroom
10 dried shiitake mushrooms
3 cups stock, fish stock or vegetable stock
Soy sauce to taste
300g frozen peas
Japanese soba noodles, cooked and tossed with 2 teaspoons sesame oil or canola oil
Salmon fillet without skin, trimmed of fat and cut in four equal pieces
1 bunch scallions, thinly sliced
Season salmon pieces with salt and black pepper. Fry in a shallow pan until lightly brown on all sides. Set aside.
Place the dried mushrooms in a large bowl. Bring the stock to a simmer, and pour over the mushrooms. Let it sit for 30 minutes. Drain through a strainer set over a bowl, and squeeze the mushrooms over the strainer. Slice the mushroom caps, discarding the hard stems. Set aside.
Return the stock to the saucepan, and bring to a simmer. Taste and adjust seasoning, adding soy sauce or salt as desired. Add the sliced mushrooms and peas, and simmer for five minutes.
Add scallions to the simmering stock. Cover and turn off the heat.
Place a piece of salmon on top of the noodles in each bowl. Ladle in the soup, taking care to evenly distribute the peas, mushrooms and scallions. Sprinkle on some fresh scallions, and serve.