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.
Contents
🔪 Ingredients:
- a bunch of spring onion (5-6 pcs)
- 1,2 l (2,9 lb) chicken broth
- a thumb-sized piece of ginger root
- 1 anise star (½ tsp.)
- 2 tbsp. of soy sauce
- 1 tsp. of red wine vinegar
- 100 -200 g (3,5-7 oz) buckwheat noodles (soba)
- 4 salmon fillets 150-200 g (5,3 – 7 oz) each or one whole piece
- olive oil
- salt, pepper
🥣 Directions
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 (2 inches) 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 (½ tsp.) . 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 (3,5 – 7 oz) 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 (7 oz) of noodles, we’ll have only 120-150 g (2,7-5,3 oz) of broth per serving. That’s more like noodles with soup.
In the case, we add 100 g (3,5 oz) of noodles, it’ll remain 200-250 ml (0,9-1,1 cups) 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.
🙋♂️ FAQ
What are the primary ingredients in the Light Asian-style Soup with Buckwheat Noodles and Salmon?
The main ingredients for this recipe are salmon fillets, buckwheat noodles, vegetable broth, ginger, garlic, soy sauce, green onions, bok choy, and various optional toppings like sesame seeds, cilantro, and lime wedges.
How long does it take to prepare and cook this soup?
Preparation time is approximately 15 minutes, and the cooking time is around 25-30 minutes. Therefore, you can have the meal ready in under an hour.
How many servings does this recipe yield?
This recipe will yield approximately four servings, which can be adjusted as per individual requirements.
Can I substitute the salmon with any other protein?
Yes, you can substitute the salmon with other proteins like chicken, tofu, or shrimp if you prefer.
What kind of noodles are used in this recipe?
This recipe uses buckwheat noodles, also known as soba noodles. However, you can also use rice noodles or udon noodles if you prefer.
Can I make this recipe gluten-free?
Yes, to make this recipe gluten-free, ensure that you’re using gluten-free soy sauce and noodles. Buckwheat noodles are usually gluten-free but make sure to check the packaging as some brands may include wheat.
Can I add more vegetables to this soup?
Yes, you can add more vegetables to this soup. Mushrooms, bell peppers, and snap peas would all be excellent additions.
Can I store this soup for later use? If yes, how?
Yes, you can store the soup in the refrigerator for 3-4 days. Make sure to keep the noodles and the broth separate to prevent the noodles from becoming soggy.
What can I serve with this Light Asian-style Soup with Buckwheat Noodles and Salmon?
This soup is a meal in itself, but you could serve it with some Asian-style side dishes like spring rolls or edamame. A fresh, crisp salad would also complement this soup well.
Is it possible to make this recipe vegan?
To make this recipe vegan, replace the salmon with tofu or other plant-based proteins and use a vegetable broth instead of any animal-based broth.
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
- 100-200 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
