Quick and Easy

Salmon noodle soup with wild mushrooms, greens and toasted sesame

This wonderfully comforting salmon noodle soup recipe combines wild mushrooms, greens and toasted sesame to create a flavoursome midweek meal that is ready in less than 15 minutes
Salmon noodle soup with wild mushrooms, greens and toasted sesameMelanie Jenkins
4
15M

Ingredients

Method

1.Place the fish stock, spring onion, ginger and lemongrass in a large saucepan and cover. Simmer gently for 5 minutes to release all the flavours. Remove the lemongrass and discard.
2.Add the soba noodles to the flavoured stock and gently simmer for 2 minutes. Add the salmon pieces, greens and mushrooms, moving them around gently so they cook evenly but don’t break up. Cook for about 3-4 minutes. Ladle the soup into bowls and swirl over the sweet soy and sprinkle with toasted sesame.
  • Swap the soba noodles for rice noodles to make this gluten-free, and substitute the sweet soy for gluten-free soy sauce. – Per serve: Energy: 363kcal, 1521kj Protein: 28g Fat: 13.6g Saturated fat: 2.7g Cholesterol: 65mg Carbohydrate: 29g Fibre: 4g Sodium:1584mg
Note

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