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Salmon noodle soup recipe

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2

Tablespoon. Extra virgin olive oil

½

Medium head Napa cabbage, coarsely chopped

1

Medium onion, halved

1

1 medium apple, peeled, de-seeded, and cut into ½” pieces

1

One large carrot, peeled and coarsely chopped

1

Celery stalk, coarsely chopped

1

1 piece of ginger, peeled and thinly sliced

3

Mashed garlic cloves

1

Salmon head, preferably wild, gills removed, rinsed, and halved (optional)

2

Pound salmon scraps, such as backbone and/or fillet scraps, washed

1

3″ long cinnamon stick

3

whole anise

1

Teaspoon. coriander seeds

1

Teaspoon. vinyl seeds

1

8 oz. Clam juice bottle

Juice of 2 sour lemons

¼

Hoisin sauce cup

¼

cup of soy sauce

1

Tablespoon. Sriracha or garlic chili sauce (optional)

1

Tablespoon. Toasted sesame oil

Salmon and pool

8

ounce. Wide rice noodles or rice vermicelli

4

3 oz. Skinless salmon fillet, preferably wild-caught

½

Teaspoon. ground cinnamon

kosher salt

1

Tablespoon. Extra virgin olive oil

½

Medium onion, thinly sliced

1

Carrots of medium size are peeled and cut into matchsticks

1

1 cup thinly sliced ​​leafy greens (such as bok choy, napa cabbage, or Swiss chard)

Bean sprouts, Thai or sweet basil leaves, thin-stem cilantro leaves, and/or sliced ​​jalapenos (for serving)

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