1 Review

I halved this recipe and used U.S. measurements for the broth and salmon: 3 1/4 cups low sodium chicken broth, and 3/4 lb. fresh salmon cut into 1/2 inch cubes. I also used 3 baby bok choy instead of 2, slicing them horizontaly, added an 8 oz. can of bamboo shoot strips, drained, and added a dash of sesame oil. Not finding fresh, small red chilies in my grocery stores, I used a combination of crushed red pepper flakes, ground white pepper, and Asian hot chili oil (all three are often used in traditional hot and sour soup)for the 'heat'. Instead of following the directions, I didn't add the salmon until the bok choy had cooked, because the minute I added the salmon to the hot broth, it was cooked! Using farm-raised salmon and adding it at the end of the cooking process made for very succulent, fully cooked, poached salmon pieces. Thank you so much for this recipe, JustJanS/JanRoundOz. I will make the soup often, because it has light, clean, fresh flavors, and is extra delicious with the additions I made. Lynnie

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Northwest Lynnie January 17, 2008
Hot and Sour Salmon Soup