Japanese Salmon Curry Noodle Soup
Bring warmth to your weeknights with this comforting Japanese-inspired salmon curry noodle soup. Ready in under 30 minutes, it blends the richness of salmon with the bold, aromatic flavours of curry and soy — perfect for a cozy, satisfying dinner on cold nights.
Why You’ll Love This Dish
This soup is everything you want in a winter comfort meal — hearty, flavourful, and surprisingly quick to make. The mild Japanese curry base gives it that signature golden broth, while tender salmon fillets add a protein-packed touch that feels luxurious.
It’s a complete meal in a bowl, filled with noodles, buk choy, and spiralised carrots, offering the perfect balance of warmth and freshness. Plus, it’s a versatile recipe that can easily be made gluten-free or adjusted for spice lovers.
💡 Pro tip: Swap the salmon for tofu or prawns for a different twist — both soak up the curry flavour beautifully!
Ingredients (11)
2 tbsp olive oil
1 brown onion, cut into thin wedges
1 carrot, peeled and spiralised
1L (4 cups) chicken-style stock
4 (about 180g) skinless salmon fillets
1 tbsp dark soy sauce
440g shelf-fresh udon noodles
1 bunch baby buk choy, halved
92g mild S&B Golden Curry Sauce Mix, broken into pieces
2 green shallots, thinly sliced
Sesame seeds, toasted, to serve
Method
Step 1:
Heat 1 tbsp oil in a large saucepan over high heat. Add onion and carrot, stir for 3 minutes or until onion softens. Add stock and 4 cups water, cover, and bring to the boil. Reduce heat and simmer for 5 minutes. Remove carrot with tongs and set aside.
Step 2:
Rub salmon fillets with 3 tsp soy sauce. Heat remaining oil in a non-stick pan and cook salmon for 3 minutes per side or until just cooked through. Set aside and cover to keep warm.
Step 3:
Place noodles in a bowl, cover with boiling water, and set aside for 2 minutes. Drain well.
Step 4:
Add buk choy and curry mix to the stock. Stir for 1 minute until curry dissolves. Add remaining soy sauce, season, and mix well.
Step 5:
Divide noodles, buk choy, and broth among serving bowls. Top with salmon and carrot. Garnish with sliced shallots and sesame seeds.
Recipe Notes
If you don’t have a spiraliser, thinly slice the carrots into matchsticks. To save time, use pre-cut frozen carrot spirals for convenience.
Nutrition per serving
Energy: 3370 kJ (805 cal)
Protein: 32.0 g
Fat: 28.0 g (7.9 g saturated)
Carbohydrates: 101.4 g
Sodium: 1.9 g
