Ingredients

• 300 g salmon fillet
• 1 tablespoon sesame oil
• 4 tablespoons soy sauce
• 1.5 liters of broth or stock (e.g. from chicken, duck)
• 2 cm piece of ginger
• 1 chili pepper
• 200 g Asian wheat pasta (e.g. wonton, mie)
• 1 tablespoon sesame seeds
• 4 stalks of scallions
• 2 tablespoons fish sauce (optional)
• fresh cilantro (optional)

Preparation

1. Remove the skin from the salmon, rinse, check that there are no bones, then cut into pieces. Drizzle the salmon with sesame oil and a tablespoon of soy sauce, stir.
2. Bring the broth to a boil with the rest of the soy sauce, peeled and sliced ginger and half of the chopped chili pepper.
3. Cook the pasta according to the instructions on the package. Lightly toast the sesame seeds in a dry pan.
4. Strain the broth and keep on minimum heat, add the rest of the chopped chili pepper, the toasted sesame seeds, chopped scallions and pieces of salmon. If we have it, also add fish sauce.
5. Cover the soup and remove from heat. Keep covered for about 3 minutes, after which the salmon will be cooked.
6. Put the cooked, warm pasta into bowls and pour over with the hot broth with salmon, optionally sprinkle with fresh cilantro.