Ginger & Soy Salmon Broth

Ingredients

200g Tassal Tasmanian salmon fillets,
         cut into 8 thick slices
3 Tbsp ginger, peeled and finely chopped
1 red onion, sliced
1 litre chicken or vegetable stock
2 star anise, cracked
3 Tbsp light soy sauce
2 Tbsp raw sugar
1 tsp sesame oil
100g vermicelli rice or glass noodles
1 bunch bok choy, washed and sliced
Cracked black pepper to taste
Spring onion, to garnish

Place ginger, sliced red onion, stock, star anise, pepper, soy, sugar and sesame oil into saucepan. Simmer for 4 minutes over a low heat and strain into a clean saucepan. Place salmon and noodles into stock and simmer over a low heat for 1 minute. Add bok choy and simmer for another 30 seconds.

Serve in individual bowls. Garnish with sliced spring onion.