This almost-soup is perfect for when you want something extremely tasty but light for supper. I have two different ways of cooking it. The slow-cooker method is great for when you have plenty of time, but don’t want any last-minute faffing. The pan version is super-speedy and tastes delicious.


  • 1 tbsp toasted sesame oil
  • 4-5 spring onions, sliced
  • 2 cloves of garlic, finely sliced
  • 2 salmon steaks
  • 1 red chilli, seeded and sliced
  • a grating of ginger
  • a squeeze of lime
  • 500ml white wine
  • 200ml fish or vegetable stock
  • 6 baby sweetcorn
  • 50g brown mushrooms, sliced
  • 100g glass noodles
  • a head or two of pak choi or a handful of baby spinach
  • a handful of chopped coriander

Method 1

This is the one-pot slow-cooker method. It takes about five minutes to prepare, two and a half hours to cook, and is unbelievably easy.

Sprinkle the spring onions and garlic over the bottom of the slow-cooker.

Lay the salmon over the onions and garlic.

Grate some ginger over the fish – I keep my ginger in the freezer, and grate from frozen.

Add the chilli,  a squeeze of lime and a splash of white wine.

Pour boiling stock around the fish.

Put the lid on the slow cooker and cook on ‘slow’ for about two hours.

About twenty minutes before you are ready to eat, throw the sweetcorn, pak choi and mushrooms into the slow cooker. Press them into the cooking liquid.

About five minutes before you are ready to eat, add the glass noodles (and baby spinach, if you are including) to the pot.

Sprinkle with chopped coriander.



Method 2

This method is (dare I say it), heaps tastier than the slow cooker version, but higher in calories and there is more washing-up. Also you don’t have the advantage of making it in advance. You just have to go with your priorities.

The key to this recipe is the toasted sesame oil. It really ramps up the flavour.

Fry the fish in a little sesame oil – don’t overcook, it will continue cooking once you’ve added it to the broth later. Leave to one side.

In a separate pan, fry the sweetcorn and mushrooms in a little sesame oil. Add the chilli, garlic, ginger and spring onions.

Pour in about 200ml of stock (I omit the white wine from this version).

Add the noodles, pak choi and salmon. Simmer for a couple of minutes.

Add baby spinach, a squeeze of lime and a sprinkle of coriander.