Salmon Ginger Soup with Brown Rice and Bok Choy
@veainthekitchen cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Katie Rawcliffe on SeeMeCook
A comforting salmon soup with ginger- and garlic-infused broth, tender bok choy, and brown rice. Finished with seaweed and sesame seeds and served with corn.
- Time
- 35 minutes
- Cuisine
- East Asian
Ingredients
- 960 g
- 70 g
- 9 g
- 15 g
- 30 g
- 140 g
Weights are estimates. Together, the ingredients weigh about 1.23 kg before cooking, which is about 310 g per serving.
Steps
Add the chicken or vegetable stock, sliced onion, minced garlic, sliced ginger, and fish sauce to a pot.
Bring the broth to a boil, then reduce the heat and simmer for 10–15 minutes to infuse it with the ginger and garlic flavors.
Add the salmon fillets and gently simmer for 10 minutes, until cooked through.
Add the bok choy and cook for 1–2 minutes, until just tender.
Season with black pepper to taste. Add the seaweed and sesame seeds.
Serve the soup with warm cooked brown rice and corn, with plenty of broth.
Notes
The source gives no amount for the salmon, seaweed, sesame seeds, corn, or brown rice; salmon cut size and serving quantities are unspecified.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 31
- Protein
- 3 g
- Carbs
- 5 g
- Fat
- 0 g
- Fiber
- 1 g
Where the calories come from
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