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.
- 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)
Heat the olive oil then gently fry the garlic until softened.
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.
Lastly, add the salmon, heat through and serve immediately.