Name: Salmon noodle soup with wild mushrooms, greens and toasted sesame
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1.5 litre quality fish stock; 1 spring onion, roughly chopped; 2 slice or 3 slices fresh ginger; 5 centimetre stick lemongrass or ½ teaspoon, finely chopped; 2 packets soba noodles (approx. 180g each); 350 gram fresh salmon fillets, skinless, boneless, cut into bite-sized slices; 2 small bok choy, chopped; 2 cup chinese cabbage, finely shredded; 100 gram wild mushrooms or mixed mushrooms, finely sliced; 1/4 cup sweet soy sauce (kecap manis); 2 teaspoon toasted sesame seeds or mixed white and black sesame seeds

Salmon noodle soup with wild mushrooms, greens and toasted sesame

This wonderfully comforting salmon noodle soup recipe combines wild mushrooms, greens and toasted sesame to create a flavoursome midweek meal that is ready in less than 15 minutes

Ingredients

1.5 litre quality fish stock

1 spring onion, roughly chopped

2 slice or 3 slices fresh ginger

5 centimetre stick lemongrass or ½ teaspoon, finely chopped

2 packets soba noodles (approx. 180g each)

350 gram fresh salmon fillets, skinless, boneless, cut into bite-sized slices

2 small bok choy, chopped

2 cup chinese cabbage, finely shredded

100 gram wild mushrooms or mixed mushrooms, finely sliced

1/4 cup sweet soy sauce (kecap manis)

2 teaspoon toasted sesame seeds or mixed white and black sesame seeds

Method

1.Place the fish stock, spring onion, ginger and lemongrass in a large saucepan and cover. Simmer gently for 5 minutes to release all the flavours. Remove the lemongrass and discard.

2.Add the soba noodles to the flavoured stock and gently simmer for 2 minutes. Add the salmon pieces, greens and mushrooms, moving them around gently so they cook evenly but don’t break up. Cook for about 3-4 minutes. Ladle the soup into bowls and swirl over the sweet soy and sprinkle with toasted sesame.

Swap the soba noodles for rice noodles to make this gluten-free, and substitute the sweet soy for gluten-free soy sauce. – Per serve: Energy: 363kcal, 1521kj Protein: 28g Fat: 13.6g Saturated fat: 2.7g Cholesterol: 65mg Carbohydrate: 29g Fibre: 4g Sodium:1584mg

Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Moroccan baked salmon and kumara

Native ad body.

Simple smoked salmon fettucine