This is healthy comfort food in a bowl. And it only takes 30 minutes to prepare!
In the midst of this busy season, I’m looking for healthy and quick. If it’s all in one pot, even better.
I created this for first time a year ago as a quick change up from my original dinner plan. Son and daughter in-law arrived after a long drive. Salmon dinner was on the menu, but after they said they wanted something healing and light, I quickly switched gears. And, voila, Salmon Noodle Bowl was invented. The original bowl was seasoned with mellow white miso which is a wonderful option to that of tamari soy sauce. In both cases, it’s recommended to season to taste right before serving.
The key to creating richly flavored noodle bowls is in the broth. Begin with stock that has great flavor, adding layers of flavor from there. Taste before serving, adjusting seasonings as desired.
If you’re using miso paste instead of soy sauce, dissolve the miso with the help of placing a small colander with a mesh bottom over the soup. Add 1/3 cup mellow white miso to the colander and dissolve it into the soup.
Just a few more tips before we begin cooking….to clean the bok choy, remove leaves from heads and place in a bowl of cold water to loosen dirt and grit. Let sit for 5-10 minutes. Rinse the leaves and let drain.
The nori seaweed (if using) can be prepped at any time. It’s quick and easy. One of your kids could cut it after you roast it because it’s just like cutting paper.
To roast nori, wave it (2 sheets face to face) over medium – low heat. Kind of like waving a flag, not to close to the flame. When it turns a dark green – it’s roasted. It only takes a few seconds. With a pair of scissors snip it into 2 inch wide strips, then cut into thin julienne – like strips. Nori is the highest in protein of all sea vegetables. It’s no wonder our grand kids love snacking on it! It also adds flavor and visual appeal to this dish. If you are not fond of sea veggies…just leave it out.
Okay, I think we’re ready to get cooking now. Here’s the recipe.
1 1/2 pounds wild caught salmon filet
2 teaspoons each, finely chopped ginger and garlic
3 tablespoons toasted sesame oil
3 tablespoons rice vinegar
3 tablespoon gluten free tamari soy sauce or coconut aminos
2 tablespoons sesame oil or olive oil
1 tablespoon each, minced ginger and garlic
1 large yellow onion sliced in half moons
1 large carrot, cut juliennne
2 leeks, white part only, sliced thin
6 heads of baby bok choy, cleaned, stems sliced thin and leaves in 1 inch pieces. Keep separate
10 cups chicken or vegetable stock
2 teaspoons sea salt
8 – 12 oz udon noodles
tamari soy sauce, coconut aminos or mellow white miso
2 sheets roasted nori seaweed
finely chopped scallions
Preheat oven to 375 degrees.
In a small bowl whisk together sesame oil, rice vinegar, soy sauce, and 2 teaspoons each minced ginger and garlic. Place salmon filet in a shallow baking dish. Pour marinade over fish, cover and refrigerate for 30 to 1 hour.
I lined the baking sheet with aluminum foil to minimize clean up.
While salmon is marinating start the “soup”.
Prep all the veggies so they are ready to go. Slice stems and leaves of bok choy separately, slicing stems thin and leaves in 1 inch pieces.
In a large pot. heat the oil on a medium flame, add garlic and ginger. Sauté for a few seconds (be ever so careful not to brown them) then stir in onions and sauté until fragrant and translucent (about 5-8 minutes). Add the leeks and carrots, sauteing for 3-4 more minutes. Add stock and sea salt. Bring to a boil, turn heat to low, cover and cook for 15 minutes.
While soup is simmering, prep scallions and nori for garnish, if using.
After 15 minutes, bring stock to a light boil.
Pop the marinated salmon in the oven, uncovered. Bake for 15 minutes.
Add udon noodles to boiling broth.
Cook for 5 minutes. Add the thinly sliced stems of bok choy you prepped earlier to the soup. Cook an additional 10 minutes on low.
Add the chopped bok choy leaves letting them wilt in the steamy broth. Remove from heat. Let sit while you prepare the salmon to serve.
Remove salmon from the oven and cut into serving pieces of 2-3 inches wide. Loosen the filet from the skin, (which sticks to the pan) making the job easy to do.
Remove a generous serving of noodles and vegetables from pot and place in the center of each bowl.
Top with a strip of baked salmon. Pour steaming broth and vegetables over salmon and noodles.
Garnish with strips of nori and minced scallions. Pass the soy sauce and/or sriracha sauce for those who want a little kick.
Perfect for taking the chill out of these cold wintry nights!
Enjoy, and we’ll talk again soon –
P.S. Looking forward to cooking together again in 2014! Stay tuned for upcoming cooking classes after the first of the year.