Japanese Salmon Noodle Soup

You can add green beans, snow peas, spring onions or spinach if you like. This recipe is low sugar, low fat, low carb and high protein.

Ingredients

• 2 fresh salmon fillets
• 4 baby corn spears
• 2 cloves garlic, crushed
• 2 tsp. garlic, crushed
• 1 tsp. sesame oil
• 1/2 tsp. chilli sauce or similar
• 1 tsp. fish sauce
• Handful fresh coriander
• 1/2 lime, squeezed
• 4 mushrooms, quartered
• 2 cups stock (we used beef)
• 2 cups hot water
• 30g bean sprouts
• 120g udon dried noodles or similar
• Japanese seaweed (optional)

Method

1. Bring to the boil stock, hot water, garlic, fish sauce, ginger, chilli and sesame oil then turn down to a simmer.
2. Add corn spears and mushrooms; simmer for a couple of minutes.
3. Now add the salmon and noodles and gently simmer for 5 mins then turn off heat.
4. Add lime juice, coriander and bean sprouts.
5. Serve into 4 bowls ensuring you get a little of everything neatly into each bowl, flat bowls are good for this soup.
6. Garnish with seaweed or spring onions if desired.