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, and heavily encouraged by my kids (yeah, we’ll blame them), I am scoffing doughnuts and crisps like they’re going out of fashion.

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.

You don’t have to use salmon; substitute with chicken, if you like. I find this soup a great way to use up any leftover salmon. We often buy a whole side of salmon when it’s on special offer and the leftovers are great for soups and pasta salads. 

If you like hearty bowls of goodness, check out my round up of 16 awesome soup recipes featuring the most beautifully coloured beetroot soup by April Golightly (among many others).

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Salmon Teriyaki Noodle Soup

Course Main Course

Prep Time 10 minutes

Cook Time 20 minutes

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
• 1.25 litres vegetable stock
• 1 large salmon fillet (cooked and cut into pieces)
• 200g rice noodles

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 notes)
• 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.