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Japanese salmon curry noodle soup
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Japanese curry noodle soup ready in under 30 minutes, perfect for cozy evenings.
Ingredients:
  • 1 brown onion, cut into thin wedges
  • 1 carrot, peeled, cut into noodles using a spiraliser
  • 1L (4 cups) Organic Chicken-style Stock
  • 4 (about 180g) skinless salmon fillets
  • 440g packet shelf-fresh udon noodles
  • 1 bunch baby buk choy, halved
  • 92g packet mild Golden Curry Sauce Mix, broken into pieces
  • 2 green shallots, thinly sliced
  • Sesame seeds, toasted, to serve
Instructions:
  • In a large saucepan, heat 1 tablespoon of oil over high heat. Add onion and carrot and cook for 3 minutes until onion is soft. Pour in stock and 1L (4 cups) water, cover, and bring to a boil. Reduce heat to medium, simmer for 5 minutes until carrot is tender. Using tongs, transfer carrot to a bowl.
  • Prepare the salmon by coating it with 3 teaspoons of soy sauce in a shallow dish. Heat oil in a large non-stick frying pan over medium-high heat and cook the salmon for 3 minutes on each side until just cooked through. Transfer to a plate, cover to keep warm.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to sit for 2 minutes to heat through, then drain them.
  • Combine bok choy and curry mix into the stock mixture and stir for 1 minute or until the curry mix dissolves. Finish by stirring in the rest of the soy sauce and seasoning to taste.
  • In individual bowls, portion out noodles, bok choy, and soup. Place salmon and carrot on top. Finish by garnishing with shallot and sesame seeds before serving.

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