Noodles & Seared Salmon in Ginger-Scallion Broth
Another great hearty but light soup
- 4 c
- chicken stock
- inch piece ginger peeled and minced
- 4 clove
- garlic minced
- star anise
- 2 Tbsp
- soy sauce
- 1 tsp
- 1/2 tsp
- sesame oil
- 6 oz
- rice noodles broke
- 3/4 lb
- salmon cut into 4 pieces
- 2 Tbsp
- olive oil
1Thinly chop the scallions reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
2In large pot combine the chicken stock, white and pale green parts of scallion, ginger, garlic, star anise, soy sauce, and sesame oil over high heat. Bring to a boil then reduce heat to low and simmer 10 minutes. then cover remove from heat and let steep 10 more minutes.
3Meanwhile soak the noodles in hot water for 8 to 10 minutes. Then drain.
4Add olive oil to frying pan and place over high heat and get it hot. Season the salmon with salt and pepper then sear about 4 minutes each side. Remove from heat
5Strain the broth and discard the solids.
Add noodles to bowl. Ladle the broth over top. Add one piece of salmon and garnish with dark green parts of scallions.