Crispy Teriyaki Salmon Skin Noodle Soup

Sometimes you just want to have some soup noodles and not the stuff that comes pre-packaged with the mystery packet of soup spices. You can easily create a healthy noodle soup using ingredients that are already in your pantry and refrigerator in very little time.

Since I had salmon skins leftover from the Crispy Teriyaki Salmon Skin meal, I used this ingredient as the starting point for the noodle soup. The miso paste already contains dashi, which is bonito fish stock, so you just add water to make the soup base. Rice noodles (fresh or dried), dried seaweed, sliced pepper, cilantro, mint, and chopped scallions complete the dish. I usually prepare the entire meal in a covered heat proof bowl, so this is a one dish meal.

This is an easy and fast dish to prepare when the hankering for noodle soup hits you. I hope you enjoy this yummy noodle soup.

Crispy Salmon Skin Preparation Ingredients

1-2 Salmon Skin pieces, scaled and any remaining bones removed and cut into 1 inch pieces

½ tsp. Kikkoman Teriyaki Marinade & Sauce

¼ tsp. Sesame Oil

Oil and salt for broiling

Other Ingredients

Boiling Water to make the soup and to hydrate the noodles

2 tbs. Miso Paste with Dashi

One-third of a 1 lbs. package of fresh Rice Noodles (you can also use dried noodles)

1 tbs. Dried Seaweed

Cilantro, Mint, and Chopped Scallions (or use what’s available to you)

1 tsp. Sesame Oil

Boil Water

1. The first step to preparing this dish is to boil water for the noodles and soup.

Crispy Teriyaki Salmon Skin Preparation and Broiling

1. Remove any scales and bones from the salmon skin (see notes) before cutting into 1 inch pieces.
2. Add the Kikkoman Teriyaki Marinade & Sauce and the sesame oil to the salmon skins and marinade for 10 minutes. You only want to use a small amount of liquid to flavor the salmon. This step can be omitted if you want to eat the salmon skins without any marinade.
3. Remove any excess liquid before putting the salmon skins, skin side up, in aluminum foil for broiling. Oil both sides of the salmon skins and place the skin side up on the aluminum foil. The oil prevents the fish side from sticking to the aluminum foil and to help skin side to crisp (see notes). Salt the skin side to further ensure crisping.
4. Broil the salmon skins in a toaster or regular oven until the skins are crispy, approximately 10-15 minutes (see notes). The salmon skins can be kept warm in the oven while you prepare the rest of the ingredients

Herb Preparation

1. Wash the cilantro, mint, and scallion.
2. Cut the scallions into ¼ inch pieces and then set the herbs aside.

Noodle and Soup Preparation

1. Place the rice noodles in a heat proof bowl and then pour boiling water to cover the noodles. Fresh rice noodles will take about 5 minutes to soften. Softening time for dried rice noodles vary, so follow the package instructions. For dried rice noodles, you can cover the heat proof dish containing the rice noodles and water, and then put the dish into the microwave to boil the noodles if necessary.
2. Add the miso paste to the noodles and dissolve the miso paste into the hot (not boiling) water. You may need to add more hot water to the noodles if there is not enough liquid to create the soup. Since the miso paste contains dashi, the stock is in the miso paste.
3. Add the cilantro, mint, and chopped scallions to the soup.
4. Add the crispy salmon skins to the soup and serve.

Notes

1. Salmon skins are not the prime pieces of the fish. The salmon skins I buy are not scaled and are usually free of any bones. Scaling the salmon skins is the most work in this recipe. If you can get the skins already scaled, that’s great, otherwise get to work!
2. Forgetting to oil and salt the salmon skin will lead to the salmon sticking in places on the aluminum foil and the skin not being as crispy as it could be. The salmon skin without the additional oil and salt would burn before getting very crispy. So don’t forget!
3. My toaster oven does not have a broil setting and the quantity of salmon skins for this meal does not warrant using the regular oven. For this batch, I used the highest temperature (470⁰F) setting in oven mode for about 10 minutes to crisp the salmon skins. Just be sure to watch the skins so that they don’t burn. The salmon skins are crisp when the skin starts to blister and you’ll start to hear popping sounds.