Huon Salmon Noodle Soup

Who said comfort food had to be a vice? We just love this dish. From the salt of the broth, to the bite of the bok choy, through to of course the Huon Salmon that brings it all together. This salmon noodle soup recipe really does showcase what makes salmon such a unique protein to cook with.

Surprisingly (but perhaps not so surprisingly to some) this dish works as a breakfast just as well as a lunch and dinner. And we believe it’s the simplicity of the recipe that is responsible. The ingredients are given enough space to speak for themselves but complement each other perfectly.

We recommend giving this recipe a try on a cold morning. As a breakfast on a brisk morning before a relaxed weekend day. It’s then and there that you’ll get a chance to enjoy what makes this simple, warming dish such a delight.

Huon Salmon Noodle Soup
5 Minutes
30 Minutes


  • 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.