SALMON STOCK SOUP

 This was so dreamy.   mmmmm

And if your wondering yes the steaks are frozen, I don't thaw them out, before I put them in the stock.

INGREDIENTS:
2 Salmon Steaks
6 to 7 cup of Stock      ALL ABOUT BROTH & STOCK     
(grumble.. now it won't add a link.)  So type this into the search bar)
6 Green onion chopped
1/2 of a yellow squash chopped.
1  8oz can of Shitake mushrooms.
1 Package of Chuka Soba.   BASIC:  CHUKA SOBA NOODLES

Note any type a fish will work with this recipe.  

Heat up the stock.   On Medium high.

Put the Frozen salmon in the hot stock and turn down to low.  This prevents over cooking the salmon.  And make sure it is completely submerged.

Drain the mushrooms and cut up the veggies.

Noodles cooking in the back, Salmon cooking in the stock. Take note on how the noodles look puffier in the pictuer below the salmon.

With tongs remove a piece of salmon and use two forks to gently pull the flesh apart.  If it flaks apart really easily it's done. If you still see dark red, put it back in the stock.  The salmon should have a evenly pink color thought out.  Remove bones.













Now add the veggies and mushrooms to cook in the stock.  They should cook really fast.  When the yellow squash look transparent, it done.

When the veggies are done, remove them from the stock.  This way you can use the rest of stock for some other dish.

Preparing the soup bowls.

Hubby can not wait.  LOL

Enjoy.  ;)