SALMON NOODLE SOUP
This delicious soup is super easy and will warm you up on these wintry nights. A big thank you to Huon Salmon for this recipe and Michelle Crawford, wonder food stylist!
Will make enough soup for 4 and will only take 35 minutes to prepare and cook!
4 150g portions of Wildcatch Fish Co. Atlantic Salmon
1 Thumb size piece of ginger, finely grated
2 Packets of udon noodles (four serves)
1 Litre of any stock
1 Bunch of Bok Choi
¼ Cup of crispy fried shallots and fresh coriander
Bring a large saucepan of salted water to the boil. Add ½ of the ginger then place salmon in the saucepan, return to the boil, then remove from heat, cover with lid and set aside to poach for 10 minutes.
Cook the noodles accord to the packet directions and divide noodles into four bowls
In a medium saucepan, bring stock the boil, add the ginger and bok choi, simmer for two minutes. Remove bok choi and divide onto noodles, then pour about 1 cup of chicken stock over each bowl.
Remove salmon from the poaching liquid and flake into bite size pieces and arrange over each bowl and sprinkle with crispy fried shallots.
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