Spicy Salmon Noodle Soup with Beef Broth
Spicy Salmon Noodle Soup with Beef Broth
Ingredients
For the Salmon
- 4 salmon fillets, 6-ounce each, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 6 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon brown sugar
- 1/4 teaspoon white pepper
For the Soup Assembly and Garnish
- 4 packages ramen noodles, without seasoning packets
- 1 head bok choy, chopped
- 4 ounces shiitake mushrooms, sliced
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- 1/2 teaspoon red pepper flakes, for garnish (optional)
Instructions
- 1
Prepare the salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and flaky. Alternatively, bake salmon at 400°F for 12-15 minutes.
⏱️ 15 min•🌡️ 400
- 2
Start the soup base: In a large pot or Dutch oven, heat a small amount of oil (if not using the salmon skillet). Add grated fresh ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min
- 3
Simmer the broth: Pour in the beef broth, soy sauce, rice vinegar, sesame oil, chili garlic sauce, brown sugar, and white pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 5-7 minutes to allow the flavors to meld.
⏱️ 7 min
- 4
Add vegetables: Add the sliced shiitake mushrooms and chopped bok choy to the simmering broth. Cook for 3-5 minutes, or until the bok choy is tender-crisp and mushrooms are softened.
⏱️ 5 min
- 5
Cook the noodles: While the soup simmers, cook the ramen noodles according to package directions in a separate pot of boiling water. Drain well and set aside.
⏱️ 5 min
- 6
Assemble and serve: Divide the cooked ramen noodles among 4 serving bowls. Ladle the hot soup and vegetables over the noodles. Carefully place a cooked salmon fillet on top of the noodles and broth in each bowl. Garnish generously with sliced green onions, sesame seeds, and red pepper flakes (if using). Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Salmon Noodle Soup with Beef Broth
Ingredients
For the Salmon
- 4 salmon fillets, 6-ounce each, skin on or off
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup Base
- 6 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon brown sugar
- 1/4 teaspoon white pepper
For the Soup Assembly and Garnish
- 4 packages ramen noodles, without seasoning packets
- 1 head bok choy, chopped
- 4 ounces shiitake mushrooms, sliced
- 3 green onions, sliced, for garnish
- 1 tablespoon sesame seeds, for garnish
- 1/2 teaspoon red pepper flakes, for garnish (optional)
Instructions
- 1
Prepare the salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and black pepper. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add salmon fillets, skin-side down if applicable. Cook for 4-6 minutes per side, or until cooked through and flaky. Alternatively, bake salmon at 400°F for 12-15 minutes.
⏱️ 15 min•🌡️ 400 - 2
Start the soup base: In a large pot or Dutch oven, heat a small amount of oil (if not using the salmon skillet). Add grated fresh ginger and minced garlic. Sauté for 1-2 minutes until fragrant.
⏱️ 3 min - 3
Simmer the broth: Pour in the beef broth, soy sauce, rice vinegar, sesame oil, chili garlic sauce, brown sugar, and white pepper. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Let it simmer for 5-7 minutes to allow the flavors to meld.
⏱️ 7 min - 4
Add vegetables: Add the sliced shiitake mushrooms and chopped bok choy to the simmering broth. Cook for 3-5 minutes, or until the bok choy is tender-crisp and mushrooms are softened.
⏱️ 5 min - 5
Cook the noodles: While the soup simmers, cook the ramen noodles according to package directions in a separate pot of boiling water. Drain well and set aside.
⏱️ 5 min - 6
Assemble and serve: Divide the cooked ramen noodles among 4 serving bowls. Ladle the hot soup and vegetables over the noodles. Carefully place a cooked salmon fillet on top of the noodles and broth in each bowl. Garnish generously with sliced green onions, sesame seeds, and red pepper flakes (if using). Serve immediately.
⏱️ 5 min