Salmon Noodle Soup
I love noodle soups. They really are a favourite. I love how simple they can be yet packed full of flavour and texture. This salmon noodle soup is one of my go-to recipes for when I’m cooking just for myself. It’s quick and easy, and deceptively tasty for the time and effort required! That’s my kind of soup!
It’s also a soup you can modify easily to suit what you have in the fridge or cupboard. Use udon or rice noodles instead of ramen. Chicken, fresh or tinned tuna, barramundi and prawns all work well in place of the salmon. And mix up the vegetables depending on what you have on hand. You really can’t go wrong!
The recipe below is for a single serve of the salmon noodle soup, but just double or triple the quantities if making for more!
Ingredients
150g fillet of salmon, skin removed
1/2 -1 tablespoon kecup manis (sweet soy sauce)
2 tablespoons soy sauce
500mL water
1 teaspoon chicken stock powder
Siracha Chilli Sauce, to taste
4 fresh shitake mushrooms, thinly sliced
4 stalks broccolini, halved lengthways
1/2 zucchini, sliced thinly
A handful of coriander, roughly chopped
A serve of dried ramen noodles
Lime juice
Instructions
1
Mix together the kecup manis and a tablespoon of soy sauce and brush all over the salmon.
2
Place the water, chicken stock, remaining soy sauce and Siracha chilli sauce to taste into a saucepan and bring to the boil to make the soup base.
3
Whilst the soup base is coming to the boil, heat a medium non-stick frying pan. Add the mushrooms and cook for a couple of minutes, until softened and golden brown. When the mushrooms are almost cooked, push them to one side of the pan and add the salmon. Cook to your liking – I prefer my salmon medium rare, cooked about 1 minute per side but feel free to cook longer if you prefer. Set salmon and mushrooms aside once cooked.
4
Add the noodles to the soup base once it has come to the boil and cook as per the instructions – usually around 4 minutes. When there are 2 minutes left of cooking, add the broccolini and zucchini to the pot.
5
To serve, place the noodles and vegetables into a large bowl. Top with the mushrooms, salmon and coriander then pour over the remaining soup stock and a squeeze over the juice of half a lime.
