Poached Salmon Udon Soup

Photography by: Chris Court
Long-chain omega-3 fatty acids, which are found in high concentrations in salmon, help ease depression.


1 pound wild salmon
8 thin ginger slices
½ ounce dried shiitake mushrooms
6 ounces udon noodles
2 sliced baby bok choy
¼ teaspoon red pepper flakes
2 tablespoons white miso
green onion for garnish

Nutrition Facts

Per serving: 340 calories, 7.5 g fat (1 g saturated fat), 62 mg cholesterol, 30 g protein,39 g carbohydrates, 4 g fiber, 650 mg sodium


In a large pot, bring 5 cups water, 1 pound wild salmon, 8 thin ginger slices and ½ ounce dried shiitake mushrooms to a low simmer. Gently simmer for 8 minutes, or until salmon is opaque and flaky. In a separate pot, cook 6 ounces udon noodles according to directions; drain and rinse. Flake salmon and put back into first pot along with udon noodles, 2 sliced baby bok choy, ¼ teaspoon red pepper flakes and salt to taste. Whisk 2 tablespoons white miso with 1∕3 cup soup broth, add to soup and heat until greens are tender. Garnish: green onion