Salmon Noodle Soup

The combination of chewy noodles, fresh toppings, and savory sockeye salmon makes Salmon Noodle Soup extra satisfying and flavorful. Adding tofu enhances the dish by boosting protein while keeping it light and silky.

The miso-based dashi broth creates a soup that is both dynamic and complex. Butter in the broth gives the soup a rich, luxurious texture while sansho pepper adds a unique citrusy, tingly heat that pairs beautifully with the umami-rich broth, salmon, and tofu.

Salmon Noodle Soup

Salmon Noodle Soup Recipe

3 c. dashi (see below)
several thin slices of onion
several thin coins of ginger

Make dashi from scratch or use Hondashi (Bonito Soup Stock) quick method by dissolving Hondashi granules in boiling filtered water. Ratio is 3 cups water to 1 teaspoon granules.

Add onion and ginger to the boiling dashi then simmer for 10 minutes.

Salmon Noodle Soup

Meanwhile, make the miso sauce.

2 1/2 T. red miso
2 T. sake
1 T. mirin
2 t. soy sauce

In a small bowl, mix ingredients together and set aside.

approx. 6 oz. sockeye salmon fillet

Remove pin bones from the salmon. Cut into 1/2 inch slices. Leave the skin on, it will help hold it together and add flavor and silky texture, and can be eaten or not depending on preference. After simmering, the skin will slide off easily.

1/4 block firm tofu – cubed
1 1/2 T. unsalted butter – sliced into pats

After the dashi has simmered for 10 minutes, stir in the miso sauce. Then add tofu to heat through. Do not boil. Place salmon slices on top and dot with butter. Cover and simmer 5 minutes.

Salmon Noodle Soup

approx. 3 oz. asian noodles (ramen, udon, rice, wheat)

While the salmon is cooking, prepare the noodles according to package instructions, they will take about the same amount of time to cook as the salmon. (These were Momofuku noodles, read about lunch at Momofuku Vegas here).

Salmon Noodle Soup