Ingredients

• 1 liter broth or chicken broth
• 2 cm piece of ginger
• 3 slices chili pepper
• 1 tablespoon soy sauce
• 200 g salmon fillet
• 1 tablespoon sesame oil
• 2 tablespoons lime juice
• approximately 150 g mushrooms
• 8-10 broccoli florets
• 2 sprigs chives or 2 scallions

Optional toppings

• lemongrass
• fresh cilantro
• fish sauce
• noodles (e.g. rice, buckwheat)

Preparation

1. Bring broth or chicken broth to a boil with the addition of peeled ginger sliced into pieces, chili and soy sauce (can also add a teaspoon of fish sauce and a piece of lemongrass). Season with freshly ground black pepper, simmer for about 3 minutes, then remove from heat.
2. Remove the skin from the salmon, rinse, cut into about 2 cm pieces. Place in a deep plate, drizzle with sesame oil and lime juice, mix, set aside to marinate.
3. Clean the mushrooms with a sponge, cut in half or quarters and grill on high heat on a grill pan about 3 minutes each side.
4. Bring the broth back to a boil, add the broccoli florets and simmer for about 3 minutes, then add the grilled mushrooms and simmer for half a minute.
5. Remove the soup from heat, place the salmon pieces in it and leave the soup covered for about 3 minutes. Open, add chopped chives and serve. You can also add cooked noodles and sprinkle the soup with cilantro.