Soup
•Miso Ginger Salmon Noodle Soup
Total Time
30 min
Servings
2 people
Level
easy
Rating
(1)
Miso Ginger Salmon Noodle Soup
This restorative soup combines tender chunks of fresh salmon with a delicate, savory miso and ginger broth. It is a quick, nourishing meal that comes together in under 30 minutes, making it perfect for a comforting weeknight dinner.
Ingredients
2 (6 oz) salmon fillets, skin removed and cut into 1-inch chunks
6 oz ramen or udon noodles
4 cups vegetable broth or dashi stock
1 inch piece fresh ginger, peeled and sliced
2 heads baby bok choy, halved lengthwise
3 tbsp white miso paste
1 tbsp soy sauce
1 tsp toasted sesame oil
2 green onions, thinly sliced
Instructions
- 1
Cook the noodles according to the package instructions in a separate pot of boiling water. Drain, rinse with cold water to stop cooking, and divide into two serving bowls.
- 2
In a medium pot, bring the vegetable broth and ginger slices to a simmer over medium heat. Let it infuse for 5 minutes.
- 3
Add the soy sauce, sesame oil, and halved baby bok choy to the broth. Simmer for 2 minutes.
- 4
Gently add the salmon chunks to the broth. Poach gently for 3-4 minutes until the salmon is opaque and cooked through.
- 5
Turn off the heat. In a small bowl, whisk the miso paste with a few tablespoons of the hot broth until smooth, then stir this mixture back into the main pot. (Do not boil the soup after adding miso to preserve its flavor).
- 6
Ladle the hot broth, salmon, and vegetables over the prepared noodles.
- 7
Garnish with sliced green onions and serve immediately.
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