Seared Salmon & Soba Noodles with Ginger Yuzu Sauce by Judy Kim

by Judy Kim

Seared Salmon & Soba Noodles with Ginger Yuzu Sauce

Yield: 4 servings

Let's be honest, this dish is all about the sauce. Double it, triple it. I know you're going to want to put it on everything!


4 salmon pieces, about 2 pounds

Kosher salt

Freshly ground black pepper

2 garlic cloves, smashed

1-inch piece of unpeeled organic ginger, thinly sliced against the grain

4 tablespoons grapeseed oil

1/4 cup soy sauce

1 teaspoon Sriracha

1/3 cup low-sodium chicken stock

2 tablespoons mirin

1 tablespoon yuzu juice

1 tablespoon sugar

1 scallion, thinly sliced on diagonal

Black sesame seeds


  1. Rinse and dry salmon thoroughly. Place salmon on sheet pan and season with salt and black pepper, set aside.

  2. In the bowl of a mini food processor, add garlic and ginger. Pulse until finely minced. Note: There is a lot of flavor in the skin of ginger, so try to buy organic and just give it a quick wash.

  3. Warm a large saucepan over med heat and add 2 tablespoons grapeseed oil. Sauté garlic and ginger until softened, about 3 minutes. Stir in soy sauce, Sriracha, chicken stock, mirin, yuzu juice and sugar. Bring to a boil and simmer on medium-low until slightly reduced, about 7 to 8 minutes.

  4. Meanwhile, cook soba noodles according to package instructions. Drain and set aside.

  5. In a large skillet over medium-high heat add 2 tablespoons grapeseed oil. When oil is hot but not smoking, place salmon skin side up. Sear on each side until crisp, about 4 to 5 minutes on each side. Flip salmon only once.

  6. Serve salmon skin side up over bed of soba noodles. Spoon sauce over salmon and noodles. Garnish with scallions and black sesame seeds. Serve remaining sauce on the side if desired.

Kombu Ramen by Judy Kim

by Judy Kim

Kombu Ramen 

Yield: 2 servings


32 ounces low-sodium chicken stock (4 cups)

1 cup water          

2 pieces dried kombu

¼ cup soy sauce

1 teaspoon mirin

2 6-minute soft boiled eggs

1 package ramen noodles


  1. In medium pot, add chicken stock, water, kombu, soy sauce and mirin. Bring to a boil and simmer for 1 hour. Or until reduced about 25%. Set aside and keep warm. This step can be made in advance.

  2. Place 2 cold eggs carefully into medium pot filled with boiling water. Keep water at a low boil to prevent eggs from cracking. Cook for 6 minutes and remove eggs and place into ice water to stop cooking. Peel eggs while slightly warm, they can be more difficult to peel when cold.

  3. Use leftover boiling water to cook ramen noodles. Follow package directions for cooking time.

  4. Optional toppings such as bok choy split in half, carrots cut into match sticks or enoki mushrooms can be cooked in the ramen broth for a few minutes to make tender.

  5. While the noodles are cooking, pour ramen broth into big bowls and add hot noodles. It can be simple with just the 6-minute egg and chopped scallions. Or add any of the optional garnishes.

Optional toppings that can be cooked in ramen broth for a few minutes until tender: bok choy, carrots, enoki mushrooms / Optional garnishes: cilantro, kimchi, scallions, radishes, lemon wheel and black sesame seeds.