There's no actual pieces of salmon in this soup, but the backbone of this dish relies on flavorful fish broth that requires hours of simmering time.
Ingredients
- 3
plum tomatoes
- 2
cloves garlic, grated
- 3 1/2 c.
salmon broth
- 1/2 tsp.
ground white pepper
- 1/2 tsp.
freshly ground black pepper
- 1 tbsp.
miso
- 1/8 tsp.
MSG
- 1/4 tsp.
ground green Szechuan peppercorn
- 1/2
carrot, chopped
- 3/4 c.
chopped jicama
- 1
jalapeño, thinly sliced
- 1/2
onion, diced
-
Kosher salt
-
Freshly chopped herbs, for serving (optional)
Description
- Step 1Make the pasta: In a large bowl, stir together flour and salt. Stream in boiling water slowly while stirring with a pair of chopsticks or a wooden spoon. Knead mixture with your hands until dough is moist and pliable, but not at all sticky, about 10 minutes. Add 2 teaspoons of flour or water as needed and knead until your dough feels right. Cover and rest dough for at least 30 minutes, up to overnight.
- Step 2To shape the pasta: Divide your dough into 4 pieces. On a lightly floured surface, roll each piece out to ⅛" thick. Using a sharp knife or a pastry wheel, cut dough into 1"-wide strips, then cut each strip into 1½" pieces. Pinch each small rectangle in the middle to shape into a bowtie.
- Step 3Make the soup: In a large pot over medium heat, combine all ingredients and bring to a simmer. Add in half the pasta and cook until al dente, 3 to 4 minutes.
- Step 4Garnish with herbs before serving, if using.
