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Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Moderate
Yield: SERVES 6 AS A LIGHT SUPPER
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Notes

Think of this as a salmon pho, the Vietnamese equivalent of comforting and hearty noodle soup usually made with beef. I’ve skipped a few of the traditional salad garnishes to make this a quick, easy weeknight meal in a bowl, but feel free to add a few more garnishes if you like. Sliced green onions and bean sprouts would be good, and pumping up the heat with a little sriacha, a chile purée, will give the soup an extra kick. This soup is especially welcome on a chilly, rainy night, and I always enjoy any leftovers.

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
  • ¾ cup loosely packed fresh Thai basil or sweet basil leaves, shredded (see Notes)

Directions

Place the rice stick noodles in a large bowl and cover completely with hot water. Soak until softened, about 20 minutes. Rinse under warm water, drain, then cover and set aside.

Place the mushrooms in a small container with a tight-fitting lid, fill the container to the top with hot water, and cover. (Using a covered container keeps the mushrooms completely submerged.) Soak the mushrooms until softened, about 20 minutes. Drain, discard the stems, and cut the mushrooms into thin strips. Set aside.

Meanwhile, in a 6-quart saucepan, heat the oil over medium-low heat and swirl to coat the pan. Sauté the garlic, ginger, onion, and chiles until soft but not brown, about 2 minutes. Add the chicken broth, soy sauce, and anise. Reduce the heat to a simmer, partially cover, and cook for 15 minutes. Add the carrot and reserved mushrooms and cook until the carrot is crisp-tender, about 5 minutes. Add the bok choy and salmon. Simmer just until the salmon is cooked through, 5 to 7 minutes longer.

Divide the noodles among 6 heated soup bowls. Ladle the soup over the noodles and top each bowl with a piece of salmon and 2 portions of bok choy. Garnish with the basil and serve immediately.

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Nutritional Information

Nutrients per serving

397kcal (20%)
500mg (50%)
197mg (329%)
1046mcg RAE (35%)
1793mg
122mg
28g
7g
6g
38g
42mg (14%)
1278mg (53%)
3g (14%)
16g (25%)
5mg (30%)