How To Make Salmon Noodle Soup
Serves:
Ingredients
- 4 salmon fillets
- 8 cups chicken broth
- 2 cloves garlic, minced
- 1 inch ginger, peeled and sliced
- 2 carrots, sliced
- 2 cups baby bok choy, chopped
- 8 ounces egg noodles
- 2 tablespoons soy sauce
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
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Season the salmon fillets with salt and pepper. In a large pot, bring the chicken broth, garlic, and ginger to a boil.
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Add the salmon fillets to the pot, reduce the heat to low, and simmer for 10 minutes or until the salmon is cooked through. Remove the salmon fillets from the pot and set aside.
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Bring the broth back to a boil and add the carrots and baby bok choy. Cook for 5 minutes or until the vegetables are tender.
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Meanwhile, cook the egg noodles according to package instructions. Drain and set aside.
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Flake the cooked salmon fillets into large chunks.
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Stir the soy sauce into the soup and season with salt and pepper to taste.
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To serve, divide the cooked noodles among 4 bowls. Ladle the soup over the noodles and top with the flaked salmon. Garnish with chopped green onions.
Nutrition
- Calories : 375kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 63mg
- Sodium : 1864mg
- Total Carbohydrates : 38g
- Dietary Fiber : 4g
- Sugar : 4g
- Protein : 33g
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