Asian Style Soup with Sauteed Salmon

Winter is here, and so is the time for delicious soup. As a kid I was always excited for some canned chicken corn chowder, chicken noodle soup, or clam chowder. While these all have there place, sometimes it is great to make a delicious soup from scratch. This soup takes some traditional Asian flavors and makes a very well rounded soup.

In this soup I utilized our Pastamore Asian with a hint of ginger Dipping Oil. This oil offers great flavors and adds depth to the soup. The salmon was also cooked in our Pastamore Meyer Lemon Oil. It also would work to substitute the Asian oil for the Lemon oil in the cooking of the salmon.

Ingredients: Servings: 4
4 - 4 oz salmon fillets
2 tbsp and as needed- Pastamore Asian with a hint of ginger Dipping Oil
As needed - vegetable oil
4 - eggs (optional)
1 qt - vegetable broth/stock
1 qt - water
1 - large head of broccoli
4- carrots, peeled and sliced on bias
1 package - rice noodles (3-4 oz needed)
1.5 tbsp - Huy Fong Chili Garlic Sauce
To taste - salt and black pepper

Directions:
1. Clean broccoli and peel carrots. Cut the broccoli so that the florets are removed from the stalks. Cut or break the broccoli into bite sized pieces. Cut the carrots on a bias into 1/4" thick pieces. Place to the side.

2. Place the eggs into a small pot. Cover with water and place on the stove over high heat. Bring to a boil and reduce to a simmer. Allow to cook for 2-3 minutes. Turn the heat off, and keep the pot on the burner. This will continue to cook the eggs and make it difficult for them to become over cooked. Allow the eggs to sit in the water for approximately 12 minutes, and then place the eggs into an ice bath. This will stop the cooking process and make them easier to peel when they are cool enough to handle.

3. In a large pot combine the vegetable broth/stock and water, and place over high heat on the stove. Bring to a boil and reduce to a simmer. Add the chili garlic sauce, Pastamore Asian with a hint of ginger Dipping Oil, broccoli, and carrots to the pot.

4. Place a large saucepan on the stove over medium-high heat. Place the salmon on a plate and drizzle with Pastamore Meyer Lemon Oil. Season with salt and black pepper, and then rub the fish so that the oil and seasoning is evenly spread. When the pan is hot, place a small amount of vegetable oil in the pan. When the oil is hot place the salmon top-side down in the pan. When a nice sear has been reached, turn the fish over and allow to cook. If it is becoming too dark, turn the heat down to medium. The fish should be able to easily cook within the pan without having to place it in the oven to finish it. Remove from the heat when the desired doneness has been reached. It is recommended that the fish is cooked to an internal temperature of 145°F.

5. When the broccoli and carrots have become tender (but not mushy) it is time to add the rice noodles. Break the noodles in half and place into the pot. Stir so that the noodles become submerged and separate. It should only take 1-3 minutes for the noodles to fully cook. Remove the pot from the heat and season with salt and black pepper.

6. Once the eggs have cooled, peel them and cut them in half length-wise. Using a ladle, serve the soup into four bowls (there may be extra soup). Place the hard boiled egg on one side of the bowl and the salmon on the other. Drizzle a little bit of Pastamore Asian with a hint of ginger Dipping Oil on top of the soup before serving.

This soup is light, yet filling. The spice and the broth are sure to warm you up on a cold winter's day.