Soup Season Is Here!
The much-needed rain has arrived in the Pacific Northwest! This wet, cooler weather has us craving big bowls of steaming soup, so we put together this flavorful, Asian-inspired soup. It is loaded with health benefits and will warm you up without weighing you down.
Miso Udon Soup with Spicy Salmon & Bok Choy
- 1 1.5 lb. sockeye salmon fillet
- 1 8 oz. package cremini mushrooms, stems removed and sliced
- 1 10 oz. package udon noodles, cooked according to package directions
- 1 bok choy, tough end removed, thinly sliced using the leaves and tender part of stems
- 3 scallions sliced, reserve green parts for garnish
- 8 cups vegetable broth
- 2 1/2 T. miso paste
- A few dashes of anchovy sauce (about 1/2 t.)
- toasted sesame seeds for garnish
- 2 T. soy sauce or tamari
- 1 T. toasted sesame oil
- 2 t. garlic chili paste
- 2 t. honey
Preheat oven to 250 degrees F. Place salmon and mushrooms on parchment lined roasting pan. Mix marinade ingredients in small bowl and brush on salmon and mushrooms. Roast for 20 min.
Combine broth, miso, and anchovy sauce in soup pot and bring to a simmer over medium heat. Add bok choy and scallions, stir and let wilt. Reduce heat to low.
Divide cooked noodles among 4 bowls. Top with salmon and mushrooms. Ladle broth and bok choy over noodles. Garnish with sesame seeds & remaining scallions.
Serve with chili paste or siracha to taste. Enjoy!