Ingredients:

  • 1 tablespoon vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and sliced
  • 4 cups chicken or vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste (optional)
  • 1 teaspoon sesame oil
  • Salt and pepper to taste
  • 8 oz rice noodles (or preferred noodles)
  • 1 pound salmon fillets, skin removed
  • 2 cups bok choy, chopped (or spinach)
  • 1 cup snap peas, trimmed
  • 1 green onion, sliced (for garnish)
  • Fresh cilantro leaves (for garnish)

Instructions:

  1. Heat vegetable oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 3-4 minutes). Stir in minced garlic and sliced ginger, cooking until fragrant (about 1 minute).
  2. Pour in the chicken or vegetable broth, and add soy sauce and miso paste. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes.
  3. In a separate pot, cook the rice noodles according to package instructions. Drain and set aside.
  4. Add salmon fillets to the simmering broth and cook for about 8-10 minutes, until the salmon flakes easily with a fork. Gently remove the salmon and set aside.
  5. Stir chopped bok choy and snap peas into the broth. Cook for another 2-3 minutes until vegetables are tender but still vibrant.
  6. Flake the salmon into bite-sized pieces and return to the pot. Adjust seasoning with salt, pepper, and sesame oil.
  7. Divide cooked noodles into bowls and ladle the hot salmon and vegetable broth over them. Garnish with sliced green onions and fresh cilantro.