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Fish, Meal soups and plant based

Ginger salmon broth with rice noodles

Ginger salmon broth with rice noodles is a one bowl meal for 4 people, ready in 30 minutes, rated very easy, at a cost of €3.80 per person. The key to getting it right is cooking the salmon off the heat, right in the hot broth, so it stays tender and never dries out.

Tonight, a fragrant ginger and lime broth with tender salmon, green vegetables, and rice noodles.

Ginger salmon broth with rice noodles
Total time
30 min
Difficulty
Very easy
Cost per person
€3.80
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

This broth is all about fragrance. Ginger and garlic infuse slowly into the vegetable broth along with soy sauce, while carrots and bok choy add crunch and color. The salmon, added at the very end off the heat, cooks gently and stays silky, with no trace of dryness. Lime juice and cilantro bring a fresh lift that wakes up the whole bowl right before serving.

This is a weeknight dinner for when you want something comforting without spending an hour in the kitchen. It works just as well for a solo meal as for the whole family, as long as everyone likes ginger and soy flavors. The rice noodles turn it into a complete meal in one bowl, handy when you don't feel like juggling several side dishes.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Pantry

  • Vegetable brothoften in the pantry 1.2 l
  • Rice noodlesoften in the pantry 200 g
  • Soy sauceoften in the pantry 3 tbsp

Fruits and vegetables

  • Fresh ginger 1 piece
  • Garlic 2 cloves
  • Carrots 2
  • Bok choy 2
  • Lime 1
  • Fresh cilantro 1 bunch

Allergens Fish, Soy, Gluten

The step by step recipe

  1. Heat the broth with sliced ginger, crushed garlic, and soy sauce, and let it infuse. 10 min

    The longer you let it infuse, the more depth the broth gets.

  2. Add the carrots in thin rounds and let them cook for a few minutes. 5 min

    Slice them thin so they cook as fast as the noodles.

  3. Cook the rice noodles according to the package, rinse them in cold water, and divide them among the bowls. 4 min

    Rinsing the noodles stops the cooking and keeps them from sticking.

  4. Add the sliced bok choy to the broth, then place the salmon fillets on top, turn off the heat, and cover. 8 min

    The salmon is ready when it turns pale pink and flakes apart.

  5. Arrange the salmon over the noodles, pour the hot broth on top, and add the lime juice and cilantro.

    Swap the bok choy for spinach or napa cabbage if you can't find it.

Our tips to get it right

  • Pick a firm piece of ginger that isn't shriveled, it will release more flavor into the broth.
  • Taste the broth before serving and adjust the soy sauce to your liking, since some brands are saltier than others.
  • Prep all the vegetables and noodles before you start cooking, because once the salmon goes into the broth, everything moves fast.

The variations

  • Swap the salmon for cod or shrimp for a different seafood option, adjusting the cooking time accordingly.
  • For a vegetarian version, replace the salmon with cubes of firm tofu and keep the same vegetable broth.
  • For kids who are sensitive to strong flavors, cut the ginger in half and serve the soy sauce on the side.

What to serve it with

  • A light green tea
  • A few rice crackers
  • Cold water with lime

Storage

Keep the salmon and broth separate from the noodles if you can, and store everything in a sealed container in the fridge for up to 2 days. This dish doesn't freeze well because the salmon and noodles lose their texture. Reheat the broth gently without boiling, so the salmon doesn't overcook.

Questions about this dish

Can you make this broth ahead of time?

You can prepare the fragrant broth with ginger and garlic ahead of time, then reheat it when ready to serve. Add the salmon and vegetables only at the last moment to keep their texture.

How do you know when the salmon is cooked?

The salmon is ready when it turns pale pink and flakes easily with a fork. Since it cooks off the heat, check it after a few minutes resting in the hot broth.

Can you use something other than rice noodles?

Thinner rice vermicelli or wheat noodles work well in place of classic rice noodles. Just adjust the cooking time according to the package instructions.

What if you can't find bok choy?

Fresh spinach or shredded napa cabbage both work well in place of bok choy in this broth. Add spinach only at the very end since it cooks much faster.

How long does it take to make a ginger salmon broth with rice noodles?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a ginger salmon broth with rice noodles?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ginger salmon broth with rice noodles cost?

About €3.80 per serving, or €15.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, soy, gluten. Always check the labels of the products you buy.

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