Soups Light Asian-style Soup with Buckwheat Noodles and Salmon by Alex Bayev May 2, 2020 Published: May 2, 2020Last Updated on March 21, 2023 2.8K views 2.8K 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 (7 oz) buckwheat noodles (soba) 4 salmon fillets 150-200 g (1,8 lb) each or one whole piece olive oil salt, pepper 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 (7 oz) 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 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. Pin Recipe Print Recipe CourseSoupCuisineChinese Cook Time10 minutesTotal Time25 minutes Servings4 Calories473kcal Equipmentnothing unusual is needed Ingredients Metric – US Customary5-6 pcs spring onion1,2 l chicken broth1 pc ginger root thumb-sized½ tsp anise or 1 anise star2 tbsp soy sauce1 tsp red wine vinegar200 g buckwheat noodles800 g salmon filletsolive oilsaltpepper InstructionsFirst, 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. NutritionCalories: 473 kcal | Carbohydrates: 39 g | Protein: 49 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 110 mg | Sodium: 1995 mg | Potassium: 1362 mg | Sugar: 1 g | Vitamin A: 80 IU | Vitamin C: 21 mg | Calcium: 60 mg | Iron: 4 mg Pin5YumTweetShareTelegramVibeFlip5 Shares AsianFish and seafoodQuick (up to 30 minutes)SalmonSuper easy Leave a Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment. Recipe Rating Recipe Rating Δ You may also like Italian Chicken Tortellini Soup Curried Butternut Squash and Apple Soup Orange and Beetroot Soup Beer Soup White Onion Soup Ajo Blanco – Spanish cold almond cream soup Shrimp and Corn Soup Heston Blumenthal’s Mushroom Soup Raspberry gazpacho Turkish Creamy Of Red Lentil Soup Alex Bayev Hi, I'm Alex Bayev, bayevskitchen.com founder and food blogger who is passionate about cooking and photography. Since starting my blog in 2015, I have been sharing simple yet elegant recipes made with high-quality ingredients that anyone can recreate at home. I believe that food has the power to create unforgettable experiences.