Salmon and Whole Wheat Noodles in Ginger Broth Recipe

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Gina Perez Modified: March 24, 2022
Salmon and Whole Wheat Noodles in Ginger Broth Recipe

How To Make Salmon and Whole Wheat Noodles in Ginger Broth

Grab a bite of this low-fat and healthily filling whole wheat noodles dish, that’s loaded with tender salmon simmered in a rich broth, for a full meal!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • ½lbwhole wheat linguine
  • cupschicken broth,low sodium, canned
  • ¼cupdry sherry
  • ¼cupsoy sauce
  • 1fresh ginger
  • 3scallions,including green tops
  • ¼tspsalt
  • ¼lbshiitake mushrooms
  • 1lbsalmon fillet
  • 4cupsspinach leaves,(about 3 oz)
  • ¼lbbean sprouts,(about 1 cup)


  1. In a large pot of boiling, salted water, cook the linguine for about 12 minutes, until almost done. Drain.

  2. In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes.

  3. Add the mushrooms and the salmon to the broth and simmer, covered, for about 6 minutes for a ¾-inch-thick fillet, until the fish is just cooked through. Remove the salmon from the broth.

  4. Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer for about 3 minutes, until the pasta is done.

  5. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.

  6. Serve warm, and enjoy!


  • Calories: 559.10kcal
  • Fat: 18.41g
  • Saturated Fat: 4.17g
  • Monounsaturated Fat: 5.29g
  • Polyunsaturated Fat: 5.19g
  • Carbohydrates: 57.36g
  • Fiber: 4.41g
  • Sugar: 6.51g
  • Protein: 38.47g
  • Cholesterol: 66.87mg
  • Sodium: 1192.54mg
  • Calcium: 76.84mg
  • Potassium: 1159.95mg
  • Iron: 3.13mg
  • Vitamin A: 148.11µg
  • Vitamin C: 19.76mg
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