Soup season is coming with the chillier weather on the way. I was feeling a little throaty last week and threw together this Salmon Udon Soup that was really just divine, and certainly hit the spot on what I was craving, fish and a light hot soup!
I really needed to use up what was in my fridge and you can certainly substitute some things on your own. I have learned to not make everything such a big deal when cooking – be flexible – as you have to be in yoga.
Beautiful Maine!
In late September, I was waaaay up north in Island Falls, Maine at a yoga retreat, feeling all clean and stretched out, body wise, and clear in my head, like these beautiful falls. It is gorgeous there but the weather changes in a nanosecond. My teacher said that there is a saying in Maine that if you don’t like the weather, just wait a moment…and it is true!
On our waterfall hike one day, we came across all of these different mushrooms!! I had no idea if they were edible and I was certainly not going to try them, but they are pretty!!
Donna Sewall Davidge runs the Sewall House yoga retreat and I highly recommend to come to this place to recharge and renew. Tune out your everyday life and center yourself with Kundalini and Hatha yoga. It is a welcome break and a chance to improve your yoga practice, commune with nature and meet some cool people.
The Sewell House was built in 1865 by Donna’s great grandparents and kept in the Sewall family all these years. This historic home is where Teddy Roosevelt came to heal from asthma in the 1800’s.
Donna’s cook served a delicious vegan fare, and although I had hoped to lose some weight, that did not happen. That Island Falls air made me hungry!
Back to my scrumptious Salmon Udon Soup, which I’m going to make again and again in this cooler weather. Just take a look at all the beautiful ingredients! And once the chopping is done, which isn’t a lot, the whole thing comes together so quickly.
SALMON UDON SOUP – serves 4
4 ounces buckwheat udon noodles
2 Tbs. grape seed oil
3 Tbs. thinly sliced garlic
7 cups reduced-sodium chicken broth (preferable homemade)
1 large tomato, diced
1 Tbs. fish sauce
1 Tbs. chile-garlic sauce – Korean Gochujang
2 tsp. hot sesame oil, or to taste
1 ¼ pounds wild salmon fillet, skinned and cut into 1/2-inch cubes
3 Swiss chard leaves, leaves and stems chopped as shown in the photo or spinach
4 shishito peppers
2/3 cup thinly sliced chives or scallions
½ cup loosely packed parsley leaves or cilantro
Lime wedges, for garnish
The Process
Cook noodles according to the package directions, drain and pat dry.
Meanwhile, heat the grape seed oil over medium heat in a Dutch oven. Add garlic slices and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon.
Carefully pour broth into the pan (it may spatter a little), and bring to a boil. Stir in tomatoes and their juice, shishito peppers, fish sauce, chile-garlic sauce and hot sesame oil. Cook for about 3 minutes
Stir in salmon chunks, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes.
Stir in the drained noodles, Swiss chard and chives and simmer 1 minute more.
Serve in warmed bowls and top with the parsley and crispy garlic chips. Squeeze the fresh lime on top. Serve with LOVE.
Make your garlic chips this lovely golden color.
Melt the butter in a butter-warming saucepan. Add the jelly and use a small whisk to combine.
Roast for approximately 12 minutes until done.
