This salmon teriyaki noodle soup is a filling, warming soup, perfect for a midweek dinner.
I don’t know about you lot, but as often happens after Christmas, I am sick to death of food. Sick of looking at it, thinking about it and eating it. And when I say food, you know I mean junk, right?
I’ve just spent 10 days in England eating my weight (and then some) in pasties, fish & chips, crisps and bread and my body is craving fruit and vegetables. Craving!
And soup. I don’t think I’ve ever pined for a good, healthy soup. A soup like this gorgeous salmon teriyaki noodle bowl of goodness.
If you like simple, quick, good for you meals, you will love my 30 minute Thai spiced fish curry.
Salmon Teriyaki Noodle Soup
Ingredients
- 1 tablespoon olive oil
- 2 garlic cloves (finely chopped)
- 1/4 teaspoon ginger powder
- ½ tablespoon honey
- 1 tablespoon soy sauce
- ½ tablespoon corn starch
- 1.25l (around 5 cups) vegetable stock
- 1 large salmon fillet (cooked and cut into pieces)
- 200g rice noodles (or any you prefer)
Instructions
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Heat the olive oil then gently fry the garlic until softened.
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Add the ginger, honey, soy sauce, corn-starch and stock. Bring to the boil and then add the noodles and then cook as per manufacturer's instructions.
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Lastly, add the salmon, heat through and serve immediately.
