Huon Salmon Noodle Soup


  • 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


  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.