Salmon Noodle Bowls with Crispy Garlic and Ginger Broth
Ingredients
- 1½ poundssalmon fillet (skin-on)
- 8 ouncesegg noodles
- 6 clovesgarlic
- 2 tablespoonsginger
- 6 cupslow-sodium chicken broth
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonwhite miso paste
- 4 wholescallion
- 3 cupsbaby bok choy (roughly chopped)
- 2 tablespoonsolive oil
- 1 pinchsalt and black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Grate or mince 2 tablespoons fresh ginger.
- 03
Slice 4 scallions, separating white and green parts.
- 04
Roughly chop 3 cups baby bok choy.
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente, then drain and set aside.
- 02
While noodles cook, pat salmon dry and season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon skin-side up and cook for 4 minutes until skin is crispy. Flip and cook 3–4 minutes more until cooked through (it should flake easily). Transfer to a cutting board and break into bite-sized pieces.
- 03
In the same skillet, heat the remaining 1 tablespoon olive oil over medium. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 04
Pour in chicken broth, soy sauce, and white miso paste. Stir well to dissolve the miso, then bring to a gentle simmer. Add chopped bok choy and simmer for 2–3 minutes until just tender.
- 05
Divide cooked noodles among four bowls. Ladle broth and bok choy over noodles, top with salmon pieces, and drizzle each bowl with 1/2 teaspoon sesame oil. Scatter sliced scallions on top and serve immediately.
Spice Tips
For warmth, add a pinch of white pepper or a small pinch of cayenne to the broth. For more umami depth, swap 1 tablespoon of soy sauce for tamari or add a dash of fish sauce. A squeeze of fresh lime juice at the table brightens the bowl.
Miso paste can be found in the international aisle of most supermarkets. Leftovers keep for 1 day but taste best fresh.