Home Lunch Light Asian-style Soup with Buckwheat Noodles and Salmon

Light Asian-style Soup with Buckwheat Noodles and Salmon

by admin
0 comment

This post is also available in: Русский (Russian)

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.

Chopping onion stalks and slicing ginger for light asian-style soup with buckwheat noodles and salmon


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.

Adding onion, ginger, soy sauce, vinegar, anise to the broth for light asian-style soup with buckwheat noodles and salmon


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.

Straining the broth into a separate container for light asian-style soup with buckwheat noodles and salmon

Boil and add 100-200 g of buckwheat noodles. Cook for 4 minutes and take off.

Adding buckwheat noodles for light asian-style soup with buckwheat noodles and salmon
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.

Calculating the right amount of noodles for light asian-style soup with buckwheat noodles and salmon

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.

Frying salmon for light asian-style soup with buckwheat noodles and salmonIf 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.

Cutting the salmon according to the number of servings for light asian-style soup with buckwheat noodles and 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.

Plating the soup and decorating it with onion for light asian-style soup with buckwheat noodles and salmonPutting into each plate a piece of salmon for light asian-style soup with buckwheat noodles and salmon

 

Light Asian-style Soup with Buckwheat Noodles and Salmon

5 from 1 vote
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.
Light Asian-style Soup with Buckwheat Noodles and Salmon easy to make step-by-step recipe
CourseSoup
CuisineChinese
Cook Time10 minutes
Total Time25 minutes
Servings4
Calories473kcal

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.

Nutrition

Calories: 473kcal | Carbohydrates: 39g | Protein: 49g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 110mg | Sodium: 1995mg | Potassium: 1362mg | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 4mg
Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!
0 comment

Leave a Comment

You may also like