Light Asian-style Soup with Buckwheat Noodles and Salmon by Alex Bayev May 2, 2020 by Alex Bayev Published: May 2, 2020Last Updated on June 20, 2023 3.1K views 3.1K Pin6YumTweetShareTelegramVibeFlip6 Shares 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:🥣 Directions🙋♂️ FAQ 🔪 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 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 minutes minutesUnattended:15 minutes minutesTotal Time25 minutes minutes Servings4 servings 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 vinegar100-200 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 Pin6YumTweetShareTelegramVibeFlip6 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 Healthy Potato Soup 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: Easy to made Cold Soup Recipe... 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.