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Japanese Salmon Udon Soup

Curds 'n' Weigh: Japanese Salmon Udon Soup

Wednesday, July 11, 2012

Japanese Salmon Udon Soup

Total Calories 404; Fat 12.8g; Saturated Fat 2g; Cholesterol 75mg; Sodium 550mg; Total Carbohydrates 32.5g; Fiber 3.5g; Sugar 7.4g; Protein 38g; Vitamin A 141%; Vitamin C 36%; Calcium 20%; Iron 18%

Japanese Salmon Udon Soup
makes 4-5 servings

4 cups no salt added seafood stock
4 cups no salt added vegetable stock
3T miso paste
1 cup carrots, sliced
1 1/2 cup baby bok choy, chopped
1 cup green onion, chopped coarsely
1/2 cup dried shiitake mushrooms
1 pound fresh salmon filet, washed and cut into bite-size pieces
1/2 block firm tofu, drained and cubed
4 ounces udon noodles, prepared according to directions
1/2T fish sauce
2tsp Bragg's Liquid Aminos

Bring seafood and vegetable stocks to boil.  Mix 1/2 cup boiling stock with miso paste in separate container; stir until smooth.  Set miso mixture aside.

Add carrots; cook approximately 7 minutes until almost done.  Stir in bok choy; cook for 2 minutes.  Add miso/stock mixture.  Stir in green onions, mushrooms, Bragg's and fish sauce.  Gently add tofu cubes.  Place salmon on top of soup and use spoon to gently push salmon into soup.  Cook until salmon cooked all the way through.

In individual bowls, place 1 ounce udon noodles; cover with soup.  Garnish with green onions if desired.

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