Tomato Vegetable Soup with Steamed Salmon Soba

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the tomato (100 g), radish, carrot, garlic, and onion into small pieces, and slice the salmon lengthwise into 2 thin fillets.
2. Blend the tomato (250 g) in a blender, strain through a sieve, and simmer with the bay leaf for 3 minutes.
3. Add the small-cut tomato, radish, carrot, garlic, onion, and salt to the reduced tomato and stir-fry for 1 minute, then add water (250 ml) and boil for 5 minutes.
4. Boil the buckwheat noodles in boiling water (800 ml) for 4 minutes, rinse in cold water, and roll them up in the salmon fillets.
5. When steam rises from a steamer lined with cheesecloth, add the noodle-wrapped salmon and steam for 3 minutes.
6. Put the tomato vegetable soup and steamed salmon soba in a bowl to finish.