Rice Noodle Soup with Salmon, Baby Bok Choy, and Shiitake Mushrooms Recipe

Name: Rice Noodle Soup with Salmon, Baby Bok Choy, and Shiitake Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces rice stick noodles (see Notes); 8 large dried shiitake mushrooms; 2 tablespoons vegetable oil; 1 large clove garlic, minced; 1 tablespoon peeled and minced fresh ginger; 1 yellow onion, halved lengthwise and cut into thin wedges; 2 serrano chiles, including seeds and ribs, cut into thin rounds; 8 cups low-sodium chicken broth; 1 tablespoon dark soy sauce (see Notes); 3 star anise pods; 1 large carrot, peeled and julienned; 6 heads baby bok choy, halved lengthwise; 1 salmon fillet (1 pound), skin and pin bones removed (see Notes), cut into 6 equal portions; 3/4 cup loosely packed fresh Thai basil or sweet basil leaves, shredded (see Notes)

Servings: persons

5 ounces rice stick noodles (see Notes)
8 large dried shiitake mushrooms
2 tablespoons vegetable oil
1 large clove garlic, minced
1 tablespoon peeled and minced fresh ginger
1 yellow onion, halved lengthwise and cut into thin wedges
2 serrano chiles, including seeds and ribs, cut into thin rounds
8 cups low-sodium chicken broth
1 tablespoon dark soy sauce (see Notes)
3 star anise pods
1 large carrot, peeled and julienned
6 heads baby bok choy, halved lengthwise
1 salmon fillet (1 pound), skin and pin bones removed (see Notes), cut into 6 equal portions
3/4 cup loosely packed fresh Thai basil or sweet basil leaves, shredded (see Notes)

1
Place the rice stick noodles in a large bowl and cover completely with hot water.
2
Soak until softened, about 20 minutes.
3
Rinse under warm water, drain, then cover and set aside.
4
Place the mushrooms in a small container with a tight-fitting lid, fill the container to the top with hot water, and cover.
5
(Using a covered container keeps the mushrooms completely submerged.)
6
Soak the mushrooms until softened, about 20 minutes.
7
Drain, discard the stems, and cut the mushrooms into thin strips.
8
Set aside.
9
Meanwhile, in a 6-quart saucepan, heat the oil over medium-low heat and swirl to coat the pan.
10
Saute the garlic, ginger, onion, and chiles until soft but not brown, about 2 minutes.
11
Add the chicken broth, soy sauce, and anise.
12
Reduce the heat to a simmer, partially cover, and cook for 15 minutes.
13
Add the carrot and reserved mushrooms and cook until the carrot is crisp-tender, about 5 minutes.
14
Add the bok choy and salmon.
15
Simmer just until the salmon is cooked through, 5 to 7 minutes longer.
16
Divide the noodles among 6 heated soup bowls.
17
Ladle the soup over the noodles and top each bowl with a piece of salmon and 2 portions of bok choy.
18
Garnish with the basil and serve immediately.

1158

kcal

Calories

Fat

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 ounces rice stick noodles (see Notes), 8 large dried shiitake mushrooms, 2 tablespoons vegetable oil, 1 large clove garlic, minced, and more.

Yes, Rice Noodle Soup with Salmon, Baby Bok Choy, and Shiitake Mushrooms falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rice Noodle Soup with Salmon, Baby Bok Choy, and Shiitake Mushrooms

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