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The main advantage of this soup is that you don’t need any exotic ingredients. The one that you might have problems with finding is buckwheat noodles. In case you are the one it has happened to, on an exceptional basis I’ll let you replace it with rice or wheat Chinese noodles.
The taste of soup highly depends on the broth. Preferably to cook it yourself, but in this case, we’ll waste time and mobility. Personally I used a bouillon cube, but it’s totally up to you.
If you have already cooked or frozen broth – that’s perfect, if no – 1 or 2 bouillon cubes and you’re done. But use only high-quality cubes.
What you Need to Cook Light Asian-style Soup with Buckwheat Noodles and Salmon
INGREDIENTS:
- a bunch of spring onion (5-6 pcs)
- 1,2 l chicken broth
- a thumb-sized piece of ginger root
- 1 anise star or 1\2 teaspoon of anise
- 2 tbsp of soy sauce
- 1 tsp of red wine vinegar
- 200 g buckwheat noodles (soba)
- 4 salmon fillets 150-200 g each or one whole piece
- olive oil
- salt, pepper
EQUIPMENT:
nothing unusual is needed
How to Make Light Asian-style Soup with Buckwheat Noodles and Salmon: Step-by-Step Instructions 🔪
STEP 1. CHOP THE ONION AND GINGER, PUT THE BROTH ON THE FIRE
First, let’s take 5-6 spring onion stalks and finely chop them. For soup, we need a white and light-green part (3-4 cm above white). The rest part put aside, we’ll use it later for decoration.
Peel and slice 5 cm of ginger as thick as a thumb.
STEP 2. SCENT THE BROTH AND COOK FOR 10 MINUTES
When the broth boiled, add: chopped onion (white and light-green part) and ginger, 2 tbsp of soy sauce, 1 tsp of red wine vinegar, 1 anise star or 1\2 of anise. Then make a low-heat and leave for 10 minutes.
STEP 3. STRAIN THE BROTH AND COOK NOODLES
Strain the broth into a separate container using a sieve, strainer, or gauze and then pour it back to the pot.
Boil and add 100-200 g of buckwheat noodles. Cook for 4 minutes and take off.
How many noodles exactly do we need, you can ask? It depends on what you wanna get: soup with noodles or noodles with soup. The thing is, noodles will soak up some fluid. But we haven’t got much of it already.
If you add 200 g of noodles, we’ll have only 120-150 g of broth per serving. That’s more like noodles with soup.
In the case, we add 100 g of noodles, it’ll remain 200-250 ml of broth per serving.
A specified amount of ingredients is good for 4 servings.
As now you’re fully informed, I totally trust you with a decision on how much noodles to add.
STEP 4. FRY THE SALMON
Properly warm up a small frying pan.
Salt and pepper a piece of salmon, add some olive oil and put it to the frying pan. Cook for 4 minutes on either side.
If you have one whole piece of fish, cut it according to the number of servings. For example, I had 2 servings, that’s why I fried 2 pieces of salmon.
STEP 5. PLATE THE SOUP AND ADD A SALMON
Prepare 4 bowls (or as many as you cooked).
Pull the noodles out from the pot with broth using metal tongs and serve into plates equally. Then do the same with broth.
Put into each plate a piece of salmon and decorate with spring onion. Serve right away.
Light Asian-style Soup with Buckwheat Noodles and Salmon
Equipment
- nothing unusual is needed
Ingredients
- 5-6 pcs spring onion
- 1,2 l chicken broth
- 1 pc ginger root thumb-sized
- ½ tsp anise or 1 anise star
- 2 tbsp soy sauce
- 1 tsp red wine vinegar
- 200 g buckwheat noodles
- 800 g salmon fillets
- olive oil
- salt
- pepper
Instructions
- First, let’s take 5-6 spring onion stalks and finely chop them. For soup, we need a white and light-green part (3-4 cm above white). The rest part put aside, we’ll use it later for decoration.
- Peel and slice 5 cm of ginger as thick as a thumb.
- When the broth boiled, add: chopped onion (white and light-green part) and ginger, 2 tbsp of soy sauce, 1 tsp of red wine vinegar, 1 anise star or 12 tsp of anise. Then make a low-heat and leave for 10 minutes.
- Strain the broth into a separate container using a sieve, strainer, or gauze and then pour it back to the pot. Boil and add 100-200 g of buckwheat noodles. Cook for 4 minutes and take off.
- Properly warm up a small frying pan. Salt and pepper a piece of salmon, add some olive oil and put it to the frying pan. Cook for 4 minutes on either side. If you have one whole piece of fish, cut it according to the number of servings.
- Prepare 4 bowls (or as many as you cooked). Pull the noodles out from the pot with broth using metal tongs and serve into plates equally. Then do the same with broth. Put into each plate a piece of salmon and decorate with spring onion. Serve right away.