Chinese/Hong Kong•comfort
Salmon Rice Noodle Soup
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 1 hr
- Cook time
- 42 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bunch spring onions (cut into 3cm lengths)
- 2 pieces ginger
- 3 shallots (get rid of the head and bottom, remove skin)
- 1 handful bonito flakes
- 2 ltrs water
- 2 bunches rice noodle (soften in warm water (a little warmer than bath water))
- 250 g salmon fillet (remove skin and cut into 2cm dices)
- dried pre-fried shallots
- 1 spring onion and coriander (for garnish)
- 1 drop sesame oil
- 1 pinch salt
- 1 pinch white pepper powder
Instructions
- 1
Heat up a little bit of oil in a stock pot and when the oil is hot, stir fry the ginger, spring onions and shallots until they are soft and they produce an aroma
- 2
Add water and bonito flakes and boil it
- 3
Once the stock pot has reached the boil simmer for 1 hour
- 4
Pass the stock and leave it in a pot for cooking with the salmon and rice noodle later.
- 5
Boil the stock and use stock to poach the salmon. Keep the salmon in a bowl for later
- 6
Cook rice in the boiling stock
- 7
Add sesame oil, salt, fried shallots and white pepper powder into a soup bowl. Pour rice noodle and hot stock into the bowl. Put salmon, spring onion and coriander on top. It’s ready to eat!