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salmon rice noodle soup

Salmon Rice Noodle Soup

Course Main Dish
Prep Time 1 hour
Total Time 1 hour
Servings 2 people

Ingredients

Ingredients for stock

  • 1 bunch spring onions cut into 3cm lengths
  • 2 pieces ginger
  • 3 shallots get rid of the head and bottom, remove skin
  • 1 handful bonito flakes
  • 2 ltrs water

Ingredients for rice noodle soup

  • 2 bunches rice noodle soften in warm water (a little warmer than bath water)
  • 250 g salmon fillet remove skin and cut into 2cm dices
  • dried pre-fried shallots
  • 1 spring onion and coriander for garnish

Seasonings

  • 1 drop sesame oil
  • 1 pinch salt
  • 1 pinch white pepper powder

Instructions

Procedure for stock

  1. Heat up a little bit of oil in a stock pot and when the oil is hot, stir fry the ginger, spring onions and shallots until they are soft and they produce an aroma
  2. Add water and bonito flakes and boil it
  3. Once the stock pot has reached the boil simmer for 1 hour
  4. Pass the stock and leave it in a pot for cooking with the salmon and rice noodle later.

Procedure for rice noodle soup

  1. Boil the stock and use stock to poach the salmon. Keep the salmon in a bowl for later
  2. Cook rice in the boiling stock
  3. Add sesame oil, salt, fried shallots and white pepper powder into a soup bowl. Pour rice noodle and hot stock into the bowl. Put salmon, spring onion and coriander on top. It’s ready to eat!

Recipe Notes

Please note I didn’t really write any measurements for the seasonings as it really depends on your personal taste. Adjust accordingly.