30-minute Salmon Noodle Soup
This Salmon Noodle Soup features vermicelli noodles with a light yet flavorful Vietnamese-style broth and medium-cooked salmon chunks. It is delicious, healthy and ready in just 30 minutes.
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 dried shiitake mushrooms
- 3 1/2 cups low-sodium chicken stock ((or fish stock, vegetable broth))
- 2 small or medium tomatoes, cut into wedges ((about 1/3 lb))
- 2 lemongrass stalks, just white and light green part, slightly bruised
- 1-inch piece of ginger, lightly peeled
- 1 star anise
- 1 teaspoon coriander seeds
- rice vermicelli noodles ((2 servings))
- 2/3 lb salmon fillet
- 1 tablespoon fish sauce
- salt
- pepper
- scallions, thinly sliced ((to serve))
Instructions
- 1
Cover dried shiitake mushrooms in hot water for 2-3 minutes to rehydrate. After that, remove from the soaking water and rinse.
- 2
Add stock to a pot, together with dried shiitake mushrooms, tomato wedges, lemongrass stalks, ginger, star anise, coriander seeds and 1/4 teaspoon of salt. You can place star anise and coriander seeds in a spice pouch for easy removal later.
- 3
Bring the broth to a boil and then lower heat to a gentle simmer. Simmer for 15 minutes to let flavors meld together.
- 4
While the broth is simmering, cook noodles according to package instructions. Slice salmon into 3/4-inch thick chunks and season with a pinch of salt.
- 5
Once the broth is ready, add 1 tablespoon of fish sauce (more or less to taste). Bring back to a rolling boil and then add salmon chunks. Aim for medium with light pink in the middle. When the broth starts to boil again, the salmon should be almost ready. You can take a salmon chunk out of the broth to test for doneness. Try not to overcook the salmon.
- 6
Add vermicelli noodles to serving bowls. Ladle broth and salmon chunks over the noodles and garnish with scallion slices. Sprinkle some black pepper on top if desired. Serve immediately.