INGREDIENTS:

• * 3/4 cup long-grain rice
• 1 & 1/2 lb salmon fillet, skin removed, fish cut into 8 pieces
• 2 Tbsp (low sodium) soy sauce
• 1 Tbsp Asian (toasted) sesame oil
• 10 cilantro stems, chopped
• 1 cup cilantro leaves (for garnish)
• 1 & 1/2 Tbsp minced fresh ginger
• 1 tsp salt
• 2 cups chicken/vegetable broth, or homemade stock
• 4 cups water
• 3 scallions, including green tops, chopped
• Hoisin Sauce, to taste (opt)

*Substitute noodles for rice

DIRECTIONS:

Bring medium pot of salted water to a boil.
Stir in the rice and boil until almost tender, about 10 min.
Drain.
Coat the salmon with soy sauce & sesame oil.
In a large pot, combine cooked rice, cilantro stems, ginger, salt, broth & water.
Bring to a boil.
Reduce heat & simmer, covered, stirring occasionally, for 15 min.
Add salmon to the pot. Simmer covered until the salmon is just done, about 5 min.
Remove cilantro stems.
Serve the soup garnished with cilantro leaves & scallions.

OPT:
– Hoisin sauce
– Leave in cilantro stems
– Lemongrass(?)
– Miso paste(?)
(?)= ideas not tried…