It’s cold outside. Even in Louisiana. I want to sit in front of the fireplace with something warm and steamy and comforting and get cozy. Using a basic stock, store bought or homemade, and then building an asian style soup bowl with vegetables and a protein seemed to me to be the perfect antidote to ward off these bone chilling temperatures. The best part is that this recipe is quick and easy and you can probably use many of the fresh ingredients that you already have in your kitchen.
Salmon Noodle Bowl
Published on January 15, 2019 | By surleplat |
- Prep Time
- Cook Time
- 1.5 quarts of stock or half stock and half water
- 1 stalk celery, chopped
- 1/2 medium onion, sliced
- 2 carrots, sliced
- i clove garlic, chopped
- 1 medium sweet potato, cubed
- 4 green onions, green tops only, chopped
- 2 cups leafy greens, chopped (can use spinach, kale, chard or any of your favorite fresh leafy green)
- 1 cup shelled edamame
- 1 TBSP soy sauce
- 3 TBSP fish sauce
- Chinese rice noodles, prepared according to directions on the package
- 1/2 tsp red pepper flakes or 2 small red Chinese peppers, chopped and seeded
- 3/4-1lb fresh salmon
- * You can really get creative with this as you build the soup base, stock, onion, celery and carrots, and add your favorite vegetables form there. I also use tofu and add it at the last minute as a vegetarian version
- Place the stock, in this case I used half chicken stock and half water, in a deep pot. Because I am cooking salmon in my noodle bowl tonight, a fish or shrimp stock would have been even better. But I did not have any in my freezer so chicken stock from the pantry had to suffice. Place over medium heat and bring to a gentle boil. Add chopped celery, onion, carrot, and sweet potato and continue to gently boil, not a rolling boil, until all vegetables are tender.
- While the vegetables are cooking, prepare the Chinese noodles. Typically you only have to soak the noodles for 5-10 minutes in boiling water. Choose the amount of noodles you wish to soak depending on how many people you intend to serve. A cup of cooked noodles per person should be sufficient. I always make too many as these noodles tend to expand once they are hydrated.
- Add chopped leafy greens. I used baby kale for my noodle bowl but spinach and chard are also good. Then add shelled edamame. Continue to simmer until these vegetables are tender.
- Remove skin from the salmon. Cut into bite sized squares or pieces. You will be poaching the salmon in the broth.
- Season the broth vegetable mixture with soy sauce and fish sauce. If you want a little more spice, you can add a couple of small dried Chinese peppers or 1/2 tsp red pepper flakes.
- Add the salmon pieces to the simmering broth. Poach for about 10 minutes until salmon is cooked through. Add the cooked noodles and allow them to warm in the broth for a few minutes.
- Serve in deep noodle bowls. Don't forget the chopsticks and the soup spoon. Try not to slurp as you enjoy this comforting soup noodle bowl. Warms you to the bone!
- Servings : 8 servings of bisque with 6-8 stuffed heads/person. Extra stuffed heads can be frozen.
- Cook Time : 120 Min