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

  • 15 mins preparation
  • Serves 4
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  • 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


  • 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