Ramen Soup with Salmon and Vegetables
Ingredients
- 4 C. water
- 4 C. broccoli florets (about half a 12-oz. bag), each cut in half if large
- 1 large carrot, shredded (about 1 C.)
- 1 large celery stalk, thinly sliced
- 2 packages (3 oz. each) Oriental- or shrimp-flavor ramen noodle soup mix
- 4 pieces salmon fillet (6 oz. each), skin removed
- 6 oz. snow peas, strings removed (2 C.)
- 1 tsp. Asian sesame oil
- 1/4 tsp. salt
Directions
In covered 4 qt. saucepan, combine water, broccoli, carrot, celery, and contents of 1 seasoning packet from soup mixes; heat to boiling over high heat. Meanwhile, place salmon in glass pie plate or baking dish. Sprinkle salmon all over with contents of remaining seasoning packet. Place plate with salmon in microwave oven; cover with waxed paper. Cook on High 3 to 31/2 minutes or until salmon turns opaque throughout, rearranging pieces halfway through cooking. When vegetable mixture in saucepan boils, add snow peas and ramen noodles, stirring to immerse noodles in liquid. Cook 1 minute or just until noodles are tender. Remove from heat; stir in sesame oil, salt, and any juices from salmon in plate. To serve, ladle soup into 4 large shallow soup bowls; top each with a piece of salmon.
Yields: About 8 C. or 4 main dish servings.
