Salmon Teriyaki Noodle Soup
Now that the cooler weather’s rolled in, I’m craving meals that feel a bit more wholesome. And this salmon teriyaki noodle soup ticks all the boxes. Made with rice noodles, garlic, soy, a touch of honey, and flaked salmon (leftovers work brilliantly), it’s light but comforting, quick to throw together, and packed with flavour. The kind of meal that tastes like you’ve made an effort, even when you really haven’t.
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.
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| The summer health kick (that never lasts) |
| Soup season |
| My salmon teriyaki noodle soup |
| Substitutions for salmon |
| Why this soup is a weeknight winner |
| More warming soups |
The summer health kick (that never lasts)
Every year, as summer rolls around, I get the same burst of motivation. Ten weeks off! This will be the year I live my best life. I’ll eat clean, get outside more, and finally tackle that drawer full of tangled cables and expired batteries. You know the one.
And for a few glorious weeks, I do manage. I’m eating my veggies. I’m drinking water like it’s going out of fashion. I even find myself Googling the benefits of chia seeds while sipping green tea on the balcony.
But by week three? The health halo slips. You’ll find me in the kitchen, elbow-deep in doughnuts, justifying my choices because technically, I’m eating them standing up, and everyone knows standing calories don’t count. I blame my kids. Honestly, who leaves half a pack of ring doughnuts out like that? I’m only human.
So now, as the temperature drops and the air starts to smell like wet leaves and oversized scarves, my cravings shift. Ice cream? No thanks. Cold salads? Not a chance. What I want now is something warm and comforting that doesn’t derail the health kick entirely. Enter: this easy salmon teriyaki noodle soup.
Soup season
As soon as the air turns a bit crisp and the heating comes on for “just an hour,” my body decides it’s time to stop eating like I’m still on holiday. I start craving warm, wholesome food. The kind that doesn’t come in a wrapper or involve sprinkles.
Soup is my go-to. It’s like the ultimate reset button for my meals. No fuss, no fancy. Just a big bowl of something comforting that makes you feel like you’re doing something good for yourself without going full monk mode.
There’s also something a bit magical about soup weather. It’s the food equivalent of pulling on your softest jumper and lighting a candle that smells like cinnamon and unrealistic expectations. And unlike my summer ambitions (daily yoga and green smoothies, anyone?), soup is something I can actually stick with.
My salmon teriyaki noodle soup
This salmon teriyaki noodle soup fits that vibe perfectly. It’s warming but not heavy, healthy but not bland, and full of flavour without any hard work. The broth has a lovely sweet and savoury thing going on thanks to the teriyaki-inspired mix, and the noodles make it feel like a proper meal—not just a starter pretending to be dinner.
Plus, it’s fast. We’re talking dinner-on-the-table-in-20 kind of fast. Which is exactly what I need after a day of working, parenting, life-ing… all the things.
So while the leaves do their thing and my flip flops retreat to the back of the cupboard, this soup makes the seasonal shift feel a little less sad. It’s the food version of easing into autumn gently, with one hand still clutching a doughnut (just in case).
Substitutions for salmon
This salmon noodle soup is exactly what I want in my weeknight life: quick, comforting, nourishing, and ridiculously flexible. It’s made with simple ingredients I almost always have at home, and if I don’t? It’s one of those forgiving meals where substitutions are not just possible; they’re welcome.
Let’s be honest, salmon isn’t cheap. It’s a treat in our house, which usually means we buy a whole side when it’s on offer, use what we need, and freeze the rest for later. This soup is one of my favourite ways to use up the last few chunks. The fish takes on that lovely sweet-salty teriyaki flavour and pairs beautifully with slurpy noodles and gingery broth.
No salmon? No problem. This is a “whatever you’ve got” kind of recipe. Leftover chicken or pork work beautifully. Or make it vegetarian: just throw in mushrooms, peppers, baby corn, or whatever veg needs rescuing from the bottom of the fridge. It still works.
Why this soup is a weeknight winner
Here’s why I keep coming back to this recipe when I’m hungry, tired, and dangerously close to ordering takeaway:
- It’s quick – everything comes together in about 20 minutes.
- It’s flexible – swap the protein, change the noodles, throw in leftover veg.
- It’s healthy-ish – warming, full of flavour, and not drowned in cream or butter.
- My kids eat it without a fuss – which basically makes it a miracle soup.
You can cook the noodles straight in the broth (less washing up) or separately if you’re using a different kind that needs a bit more care. I like rice noodles because they’re light and soak up flavour really well, but you do you. Udon, egg noodles, spaghetti (in a pinch); no judgement here.
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Salmon Teriyaki Noodle Soup
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves finely chopped
- ¼ tsp ginger powder
- ½ tbsp honey
- 1 tbsp soy sauce
- ½ tbsp 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.
