Huon Salmon Noodle Soup

Comfort in a bowl!
Poached Huon salmon with fat slippery noodles in a gingery broth.
This actually makes for an awesome breakfast on a really cold day – what better way to warm up your insides!

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 Choi
  • 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 accord to the packet directions and divide noodles into four bowls

  3. 3

    In a medium saucepan, bring stock the boil, add the ginger and bok choi, simmer for two minutes. Remove bok choi 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.