Salmon Udon Soup

This filling dinner soup is light and flavourful.



  • 3 tablespoons low-sodium soy sauce
  • ¼ teaspoon sugar
  • 2 teaspoons grated ginger


  • 8 ounces (250 grams) salmon, skinned and thinly sliced
  • 6 cups chicken stock
  • 1 cup thinly sliced red onion
  • 2 cups baby bok choy, broken into leaves
  • 4 shiitake mushrooms, stemmed and thinly sliced
  • 1 piece nori, thinly sliced
  • 4 ounces (125 grams) udon noodles, cooked
  • Handful coriander sprigs
  • Togarashi or chili flakes to taste


Combine 2 tablespoons soy sauce, sugar and 1 teaspoon ginger in a small bowl. Brush over salmon slices. Set aside.

Heat chicken stock, remaining 1 tablespoon soy sauce and remaining 1 teaspoon ginger in a pot over medium high heat. Add onions and simmer for 1 minute. Add bok choy and mushrooms and cook another minute. Reduce heat to medium, add salmon and nori and cook 30 seconds longer or until salmon is cooked.

Divide udon between 4 soup bowls. Add salmon and ladle soup on top. Garnish with coriander sprigs and a sprinkling of togarashi or chili flakes. Serves 4.