CookEat Recipe
Salmon and Aubergine Noodle Soup
Aubergine and salmon simmer in an onion and sake broth. Cooked noodles are warmed through, with lime wedges served alongside.
Method
Steps
Step 1
Weigh noodles dry and cook in 1200 ml boiling water for their package time; drain. Dice aubergine into 1 cm cubes, chop onion and cut washed lime into wedges. Weigh sake. Cut raw boneless salmon into 3 cm pieces on a separate board and clean hands and utensils.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion and aubergine for 8 minutes. Add sake for 2 minutes, then remaining 1000 ml water; simmer for 8 minutes.
Step 3
Add salmon and simmer gently for about 6–10 minutes until fish reaches 70°C internally on a clean digital thermometer and aubergine is tender. Add noodles for 1 minute, rest for 4 minutes and serve with lime wedges.
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Cooked 3 times