How to Make Roasted Salmon and Sweet Potato Noodle Soup
It hailed the other day! (It’s totally a big deal for California girls like June and myself hahah). The cold weather means cooking up comforting meals, and constantly craving for hugs in a bowl that warms up the body from the inside out. This Roasted Salmon and Sweet Potato Noodle Soup recipe is adapted from Half Baked Harvest, but we made some minor changes to the broth, and it does just the job!
*Disclaimer: Neither June or myself are doctors, or experts so please make sure to consult with your trusted doctor.
Ginger - this root can be intimidating but a little goes a long way! In Chinese culture, there’s a ying-yang balance within the consumption of food. Ginger falls under the 熱 category, which literally translate to hot. It doesn’t exactly mean the temperature of the food, but the type of energy it brings, as it’s known to bring heat and warmth to the body. But again, a little goes a long way. For example, potato chips are also a “hot” food. Life is all about balance, right?
Ginger is also a great addition to pregnancy! June experienced nausea early into her pregnancy and ginger is a great use to combat nausea and morning sickness as it contains soothing properties. It also helps with proper absorption of nutrients to a mama’s body and aids in the transport of nutrients from moms to their babies!
Miso - this is a fermented soybean paste that is rich in probiotics and vitamin K, supporting good gut health and promotes healthy blood.
Alright, let’s get into it!
What You’ll Need:
2 sweet potatoes, cut into wedges
2 tbsp olive oil
salt and pepper to taste
2 tbsp sesame oil
1in. grated fresh ginger
1 garlic clove, minced
juice of 1 lime
2 tbsp soy sauce
1 tbsp honey
2 tbsp sambal oolek
4 salmon filets
bok choy
1 lb noodles of your choice
*The original recipe calls for soba noodles
June's Tips: We also tried this with ramen noodles for an extra chew. You could try any of your favorite noodles!
Simple Miso Broth
4 cups vegetable broth
1 tbsp soy sauce
1 tbsp miso
2 stalks green onion
1in. grated fresh ginger
1 garlic clove
How to Cook It:
Preheat oven to 425 F
On a large baking sheet, combine sweet potato, olive oil, salt, and pepper. Toss well to evenly coat. Place in the oven to roast for 20 min.
In a small bowl, combine sesame oil, grated ginger, garlic, lime juice, 2 tbsp soy sauce, honey, and sambal. Set aside.
Remove the sweet potatoes from the oven. Place the salmon and bok choy around the potatoes. Spoon half the sauce over the salmon. Roast for 10-15 min, or until the salmon is cooked through. Spoon the remaining sauce over the veggies and salmon, gently toss to combine.
Cook the noodles according to packaged instructions, and drain.
In a pot, bring the broth ingredients to a simmer.
To serve, divide noodles, ladle the broth over top, and top off with roasted veggies and salmon.
Enjoy!
Written by Edlyn Wong