Salmon Udon Noodle Soup
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 cups chicken stock
  • 35g (1/2 bundle) udon noodles
  • 1 carrot, sliced
  • 1 small zucchini, sliced
  • 2 cups approx. broccoli florets
  • 6 small mushrooms, sliced
  • 2 teaspoons extra virgin olive oil
  • 150g salmon fillet, with skin on
  • 1 tablespoon low salt soy sauce or tamari
  • 1 teaspoon toasted sesame seeds, optional
  • ½ long red chilli, deseeded and finely chopped, optional
  • fresh coriander leaves roughly chopped, optional
Instructions
  1. Place stock in a medium saucepan over high heat. Bring to boil, then reduce heat to medium-low and hold at a gentle simmer.
  2. Add the noodles (place lid on pot to bring it back to the boil faster) and cook for 1-2 minutes or until just soft. Remove with tongs and put in serving bowl.
  3. Add the carrot, zucchini and broccoli to the stock and cook for 3 minutes, or until tender (again place the lid on as this will help to 'steam' the vegies as they all won't be submerged in the stock).
  4. When the vegetables are cooked, pour the stock over noodles in the serving bowl and top with cooked vegetables.
  5. Meanwhile, heat a frying pan over medium-high heat. When hot, add a dash of oil.
  6. Quickly sautee mushrooms in the oil first, then remove and add to serving bowl.
  7. Place pan back on heat and when hot add salmon skin side down. Cook for 3-4 minutes, then flip over and cook for a further 1-2 minutes (length of time will depend on thickness of the salmon and how well you like it done).
  8. Place salmon on top of vegetables in serving bowl.
  9. Drizzle with soy sauce and sprinkle with toasted sesame seeds, chilli and coriander leaves, if using.
Recipe by Healthy Home Cafe at http://healthyhomecafe.com/2014/05/26/salmon-udon-noodle-soup/