Salmon-Udon Soup

Fish Dish: Udon Salmon Soup

I was excited to find that my local market has started stocking Full Circle all natural, wild caught, US fish in its freezer section.  I live on the Gulf Coast and can get fresh Gulf seafood but these are not indigenous fishcicles.  So I have decided to share this culinary voyage with you.  I won’t be providing recipes per se but instructions on how I fixed each Fish Dish.

Fish Dish: Udon Salmon Soup

Udon Salmon SoupSo, for whatever reason, I was craving an Asian soup, something fishy, something with udon (Japanese noodles made of buckwheat).  I grabbed a small pot and a few cubes of homemade crab stock from the freezer.  I added some water and a teaspoon of lobster base then brought it to a boil.  I then hit it with a shot or two of fish sauce, some soy sauce, fresh grated ginger, Sriracha, garlic powder and five spice.

With my broth sufficiently flavored I then added a 4 ounce salmon filet.  Cooking the filet in the broth would not only season the salmon but also add a fourth seafood element to the broth’s flavor profile.  That should take care of the fishy craving.  Once the filet was done I broke it up then added a portion of udon.  Grabbing my mandolin I sliced celery very thinly. and dropped it in the soup.  As soon as the noodles were done the soup was finished, about five minutes.  I garnished it with a few more celery shavings, some celery leaves and black sesame seeds.

I have some white fish in the freezer as well so I may give this a try again in a day or so.  I think it will completely change the complexion of the dish.  If you are not a fish fan you could easily substitute boneless skinless chicken breast.  I have to wonder, however, if you do not like fish why are you reading a fish recipe?

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Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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