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🍽️ Salmon soup with rice balls, bamboo shoots and vegetables

558 kcal · 30 min · 4 servings

Ingredients

• 3 spring onions
• 1 red chili pepper
• 300 g salmon fillet (kitchen-ready, skinless)
• 200 g snow peas
• 250 g bamboo shoots (jar)
• 200 g basmati rice
• 350 g low-fat quark
• 2 tbsp semolina
• 1 egg yolk
• salt
• pepper (from the mill)
• 1 tsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 clove of garlic
• 2 cm fresh ginger
• 1 stalk lemongrass
• 2 tbsp sesame oil
• 700 ml vegetable broth
• soy sauce (to taste)
• fish sauce (to taste)

Instructions

1. 1. Thoroughly wash the spring onions and the chili pepper.
2. 2. Remove the stems from the spring onions and the chili.
3. 3. Slice the spring onions and the chili into thin rings.
4. 4. Rinse the salmon under running water.
5. 5. Pat the salmon dry with a kitchen towel.
6. 6. Cut the salmon into small, bite-sized pieces.
7. 7. Trim the snow peas by removing the ends.
8. 8. Boil the snow peas for 2 minutes in salted water.
9. 9. Shock the snow peas immediately in cold water.
10. 10. Let the snow peas drain well.
11. 11. Cut the snow peas in half diagonally lengthwise.
12. 12. Place the rice in a steamer insert.
13. 13. Steam the rice over boiling vegetable broth.
14. 14. Mix the quark with the semolina and the egg yolk in a bowl.
15. 15. Season the quark mixture with salt and pepper.
16. 16. Transfer the finished steamed rice into a separate bowl.
17. 17. Add the sesame seeds to the rice.
18. 18. Stir the rice and sesame seeds together.
19. 19. Form small balls from the quark mixture.
20. 20. Roll the quark balls in the rice and sesame mixture.
21. 21. Press the rice balls down slightly.
22. 22. Peel the garlic and the piece of ginger.
23. 23. Finely chop the garlic and the ginger.
24. 24. Trim the lemongrass by removing the outer leaves.
25. 25. Slice the lemongrass into rings.
26. 26. Heat the oil in a pot.
27. 27. Sweat the garlic, ginger, chili, and lemongrass.
28. 28. Add the remaining vegetables to the pot.
29. 29. Pour the broth over the ingredients.
30. 30. Season the soup with soy sauce and fish sauce.
31. 31. Place the salmon into the soup.
32. 32. Place the rice balls into the soup.
33. 33. Let the soup cook through over medium heat for about 10 minutes.
34. 34. Taste the soup and adjust seasoning if needed.
35. 35. Serve the soup with lemon wedges as decoration if desired.

Nutrition per serving

• kcal: 558
• Protein: 40 g · Fett/Fat: 20 g · Carbs: 53 g