Salmon soup

ok, ok, I know it does not sound so good but it was awesome. All the girls loved it and had two bowls each. Kendra exclaimed this is a keeper and that I need to make more soups since the weather is getting cooler. Ok 78 degrees does not much feel like fall up north but down here when you are acclimated to much warmer weather it can be!

SIAN-ALASKA SALMON NOODLE SOUP

15 Minute Meal

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
1 package (16 oz.) frozen stir-fry vegetable mix (including sugar snap peas, carrots, mushrooms, onions) I used 2 packages of California mix instead.
1 package (3 oz.) Oriental or chicken flavor ramen-style soup
4 green onions, sliced
1 Tablespoon fresh grated ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
1 Tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil

Drain and chunk Alaska salmon, removing skin and bones (if any). Bring 5 cups water to boil in large saucepan. Add stir-fry mix, cook 3 minutes. Break ramen noodles into 4 pieces, stir into water. Add onions, ginger, garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes. Stir salmon into soup; heat through. Serve immediately.

Makes 4 servings, about 2 quarts.

Nutrients per serving: 277 calories, 10g total fat, 3g saturated fat, 32% of calories from fat, 58mg cholesterol, 26g protein, 22g carbohydrate, 3g fiber, 1386mg sodium, 298mg calcium and 1.8g omega-3 fatty acids.