Make salmon part of your weekly diet to get those all-important omega 3’s!

• First, make the broth. Put the dried shiitake mushrooms in a saucepan with 1 litre (1 pints) of water. Bring to the boil, then gently simmer for 5 minutes to release the flavour. Add the lemongrass, garlic, ginger and tomatoes and stir to mix. Simmer gently for a further 15 minutes. Remove from the heat and leave to infuse for 30 minutes. Season to taste. Pass through a sieve to remove the aromatics and set aside, ready to reheat for serving.
• Heat a large frying-pan over a medium-high heat with a generous splash of oil. Place the salmon fillets in the pan skin side down and cook for about 3 minutes or until crisp. Turn the fish over and cook for a further minute or so. Take off the heat and allow to rest.
• Meanwhile, heat the broth back up to the boil. Add the fresh shiitake mushrooms, pak choi and leek and allow to cook through.
• To serve, place a portion of soba noodles in a bowl, add the broth with the vegetables over the noodles and place a salmon fillet on top of the noodles. Serve immediately.