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Teriyaki Madness Salmon Noodle Soup

A comforting and flavorful soup featuring tender, pan-seared teriyaki-glazed salmon, served in a rich umami broth with springy noodles and fresh vegetables.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Japanese-inspired
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Salmon
  • 4 Salmon fillets 6 oz each, skin on or off
  • 1/2 cup Soy Sauce
  • 1/4 cup Mirin
  • 2 tbsp Sake or dry white wine/chicken broth
  • 2 tbsp Brown Sugar packed
  • 2 cloves Garlic minced
  • 1 tsp Fresh Ginger grated
  • 1 tsp Sesame Oil
  • 1 tsp Cornstarch
  • 2 tsp Water for cornstarch slurry
  • 1 tbsp Vegetable Oil for pan-searing
For the Soup Broth
  • 6 cups Chicken Broth low sodium
  • 2 cups Water
  • 1/4 cup Soy Sauce
  • 2 tbsp Mirin
  • 1 inch Ginger piece, thinly sliced
  • 2 cloves Garlic smashed
  • 2 Green Onions white parts only, roughly chopped
  • 1 Star Anise optional, for aroma
For the Noodles & Toppings
  • 8 oz Ramen Noodles 2 blocks, or Udon/Soba
  • 2 heads Bok Choy quartered
  • 4 oz Mushrooms Shiitake or Cremini, sliced
  • 2 Green Onions green parts, thinly sliced for garnish
  • 1 tsp Sesame Seeds toasted, for garnish
  • 1/2 tsp Chili Flakes optional, for garnish

Equipment

  • Large Pot
  • Medium Non-Stick Pan
  • Whisk
  • Small Mixing Bowl
  • Measuring cups and spoons

Method
 

Prepare Teriyaki Marinade
  1. In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup mirin, sake (or broth), brown sugar, minced garlic, grated fresh ginger, and sesame oil. Reserve 1/4 cup of this mixture for the glaze.
Marinate Salmon
  1. Pat salmon fillets dry. Place them in a shallow dish and pour the remaining teriyaki mixture over them. Marinate in the refrigerator for at least 15 minutes, or up to 30 minutes. Do not marinate too long, as salmon can become mushy.
Prepare Broth
  1. While the salmon marinates, combine chicken broth, 2 cups water, 1/4 cup soy sauce, 2 tbsp mirin, sliced ginger, smashed garlic, white parts of green onions, and star anise (if using) in a large pot. Bring to a simmer over medium heat, then reduce heat to low, cover, and let it gently simmer for at least 15 minutes to allow flavors to meld.
Cook Salmon
  1. Heat vegetable oil in a medium non-stick pan over medium-high heat. Remove salmon from marinade, letting excess drip off (discard used marinade). Sear salmon skin-side down (if skin-on) for 3-4 minutes until crispy. Flip and cook for another 2-3 minutes, or until cooked through and flaky.
Glaze Salmon
  1. While salmon cooks, in a small bowl, whisk together cornstarch and 2 tsp water to create a slurry. Pour the reserved 1/4 cup teriyaki mixture into a small saucepan and bring to a simmer. Whisk in the cornstarch slurry and cook, stirring constantly, for 1-2 minutes until thickened to a glaze. Brush this glaze over the cooked salmon fillets in the pan for the last minute of cooking, ensuring it coats evenly. Remove salmon from pan and set aside.
Cook Noodles & Vegetables
  1. While the broth simmers, remove the star anise, ginger slices, and smashed garlic from the broth. Add bok choy and sliced mushrooms to the simmering broth and cook for 3-4 minutes until tender-crisp. Add the ramen noodles to the broth and cook according to package directions (usually 2-3 minutes).
Assemble Soup
  1. Ladle the hot broth with noodles and vegetables into individual serving bowls. Place a glazed teriyaki salmon fillet on top of the noodles in each bowl.
Garnish & Serve
  1. Garnish with thinly sliced green parts of green onions, toasted sesame seeds, and chili flakes (if desired). Serve immediately.

Notes

For a spicier kick, add a dash of sriracha or a pinch of red pepper flakes to the broth or as a garnish.
Feel free to customize with other vegetables like spinach, carrots, or snap peas.
Leftover soup (without salmon) can be stored in an airtight container in the refrigerator for up to 3 days. Add freshly cooked salmon when reheating.