Noodles & Seared Salmon in Ginger-Scallion Broth

barbara lentz


Another great hearty but light soup


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 4
  • 4 c
    chicken stock
  • 2
    inch piece ginger peeled and minced
  • 4 clove
    garlic minced
  • 1
    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

How to Make Noodles & Seared Salmon in Ginger-Scallion Broth


  1. Thinly chop the scallions reserving the white and pale green parts in one bowl and the dark green parts in a separate bowl.
  2. In 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.
  3. Meanwhile soak the noodles in hot water for 8 to 10 minutes. Then drain.
  4. Add 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
  5. Strain the broth and discard the solids.
    To serve
    Add noodles to bowl. Ladle the broth over top. Add one piece of salmon and garnish with dark green parts of scallions.

Printable Recipe Card

About Noodles & Seared Salmon in Ginger-Scallion Broth

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: Asian

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