Japanese Salmon Noodle Soup

Japanese Salmon Noodle Soup

This is a great light soup packed with protein. It is best served in a shallow or flat bowl with ingredients grouped and a little of the soup poured over.

CAL P/SERVE
263
kJ P/SERVE
1100
FAT P/SERVE
11.1g
CARBS P/SERVE
13.8g
PROTEIN P/SERVE
25.6g
SUGAR P/SERVE
1.6g
SODIUM P/SERVE
676g
FAT
%
2.7%
ENERGY RDI%
12.6%

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.

Nutrition Table

Servings: 4 Serving size:411g
Average Serve Average 100g
Energy 1100 kJ 266 kJ
  263 Cal 64 Cal
Protein 25.6 g 6.2 g
Fat, total 11.1 g 2.7 g
- Saturated 2.9 g 0.7 g
Carbohydrate 13.8 g 3.3 g
- Sugars 1.6 g 0.4 g
Sodium 676 mg 164 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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