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.
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 tspof 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.