Gochujang Salmon and Noodle Broth Bowl
A vibrant, warming gochujang broth served with tender pan-seared salmon, crisp vegetables, and rice noodles. Quick to assemble and completely gluten-free and dairy-free.
Prep
10 min
Cook
15 min
Total
25 min
Makes
1 serving
Created together. Shared with you.
Made by Hayley + Lila
Hayley created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Clearer, simpler choices
Let the recipe do the thinking
Clear steps and a complete plate mean fewer decisions when focus is in short supply—and a more substantial meal once you are done.
Notice: focus + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Store leftover broth and cooked noodles separately in airtight containers in the fridge for up to 2 days.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 9 steps complete
Next: Bring a small pot of water to…
- 01
Bring a small pot of water to…
Bring a small pot of water to a boil over high heat, add the rice noodle, and cook for 4 minutes until tender. Drain, rinse under cool water, and set aside in your serving bowl.
Look for: tender
Tap card to mark done - 02
Heat a non-stick skillet over medium-high heat…
Heat a non-stick skillet over medium-high heat at 375°F (190°C).
Tap card to mark done - 03
Place the salmon fillet skin-side down in…
Place the salmon fillet skin-side down in the hot skillet and cook for 4 minutes until the skin is crispy and flips easily.
Look for: the skin is crispy and flips easily
Tap card to mark done - 04
Turn the salmon fillet over and cook…
Turn the salmon fillet over and cook for another 3 to 4 minutes until cooked through. Transfer to a plate.
Look for: cooked through
Tap card to mark done - 05
Add the garlic clove and ginger
In the same skillet over medium heat, add the garlic clove and ginger, stirring constantly for 30 seconds until fragrant.
Look for: fragrant
Tap card to mark done - 06
Pour in the vegetable broth
Pour in the vegetable broth, gochujang paste, and tamari, whisking until the paste dissolves smoothly into a broth.
Look for: the paste dissolves smoothly into a broth
Tap card to mark done - 07
Add the broccoli
Add the broccoli, chestnut mushroom, and baby sweetcorn to the simmering broth and cook for 3 minutes until tender-crisp.
Look for: tender-crisp
Tap card to mark done - 08
Ladle the hot broth and crunchy vegetables…
Ladle the hot broth and crunchy vegetables over the prepared rice noodle in your bowl.
Tap card to mark done - 09
Top with the seared salmon fillet and…
Top with the seared salmon fillet and serve immediately.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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