Salmon, Udon and Vegetable Soup
30 minutes
This quick and easy soup can be a winter warmer but is also light enough to serve in the summer. Substitute the vegetables to whatever is in season. The salmon can be replaced with chicken breast fillet.
1 person made this
Ingredients
Serves: 4
- 1.5 litres (6 cups) chicken stock
- 2 tablespoons tamari or soy sauce
- 1 tablespoon lemon juice
- 4cm piece fresh ginger, sliced
- 2 garlic cloves, halved
- 1 tablespoon white miso
- 1 packet (200g) shelf-fresh udon noodles
- 500g skinless salmon fillets, cut into 4cm pieces
- 2 cups broccoli florets
- 115g punnet baby corn, halved diagonally
- 125g baby spinach leaves
- 2 green onions (shallots), thinly sliced
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Combine the stock, tamari, juice, ginger and garlic in a large saucepan over medium heat. bring to a simmer. Simmer, covered, for 5 minutes. Using a slotted spoon, remove and discard the ginger and garlic. Whisk in the miso.
- Add the noodles, salmon and broccoli and simmer, uncovered, for 4-5 minutes or until salmon is just cooked through. Add the corn and spinach and cook for 1 minute or until spinach wilts.
- Ladle the soup into serving bowls. Serve topped with the green onion.
