Huon Salmon Noodle Soup

Bahan-bahan

• 4 140g portions of fresh Huon Salmon
• 1 Thumb size piece of ginger, finely grated
• 2 Packets of udon noodles (four serves)
• 1 Litre of any stock
• 1 Bunch of Bok Choy
• ¼ crispy fried shallots and fresh coriander

Kaedah

1. 1
   Bring a large saucepan of salted water to the boil. Add ½ of the ginger then place salmon in the saucepan, return to the boil, then remove from heat, cover with lid and set aside to poach for 10 minutes.
2. 2
   Cook the noodles according to the packet directions and divide noodles into four bowls.
3. 3
   In a medium saucepan, bring back stock to the boil, add the ginger and bok choy, simmer for two minutes. Remove bok choy and divide onto noodles, then pour about 1 cup of chicken stock over each bowl.
4. 4
   Remove salmon from the poaching liquid and flake into bite size pieces and arrange over each bowl and sprinkle with crispy fried shallots.