Salmon Teriyaki Noodle Soup

This recipe for salmon teriyaki noodle soup was originally published in January 2018, on my previous blog, The Culinary Jumble. The images have been updated slightly, but the recipe remains the same.

I am on a health kick right now. I have ten weeks off in the summer and always start off with good intentions. By week three, I am done for. You will find me scoffing doughnuts like they’re going out of fashion. I blame my kids. Yeah, their fault.

As the weather cools, so does my desire to eat junk. This year is no exception. Soups are popping up all over my social media. I like quick, simple, healthy meals at the end of a working day and this salmon teriyaki noodle soup is exactly that.

What can I use as a substitute for salmon?

Salmon can be expensive, and is definitely a treat in our house. We often buy a whole side of salmon when it’s on special offer. What isn’t used ends up in soups, creamy pasta, or pasta salads. If you don’t have salmon, you could use anything. Chicken or pork would works so well, but why not go for a vegetarian version, instead? Throw in some peppers and mushrooms, and you’re good to go.

If you like filling, healthy dinners, you’ll love these:

Spinach and ricotta lasagne rolls (vegetarian)

Winter vegetable paprika stew

Spicy roasted tomato soup

Mushroom stroganoff

Red pepper chilli sin carne

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Salmon Teriyaki Noodle Soup

Course Main Course

Prep Time 10

Cook Time 20

Servings 4 people

Ingredients

1 tablespoon olive oil
2 garlic cloves finely chopped
¼ teaspoon ginger powder
½ tablespoon honey
1 tablespoon soy sauce
½ tablespoon corn starch
1¼ litres (5¼ cups) vegetable stock
200g (7 oz) rice noodles
1 large salmon fillet (cooked and cut into pieces)

Instructions

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 (see note 1)
Lastly, add the salmon, heat through, sprinkle with some fresh herbs and serve immediately.

Notes

I added my rice noodles to the sauce but you could cook them separately and then add them in. You can use any kind of pasta or noodles you like.

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.