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

    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

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. 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.
    2. 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.
    3. Ladle the soup into serving bowls. Serve topped with the green onion.

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