Breath of the Wild: Creamy Seafood Soup

The food in Breath of the Wild continues to make me hungry. Each time Link pulls out a handful of ingredients and mixes them in a pan, it brings a smile to my face. One ingredient that I always found weird to gather was fish. There isn’t a fishing rod in the game so you have to jump into the water and catch the fish by hand. My personal favorite way to gather fish is to toss a bomb into a group of fish and detonate it. This allows for easier fish gathering because they won’t be swimming away from you anymore. I guess I could just put the Zora armor on but this method makes me giggle every time.

One of the recipes that I’ve wanted to make for a bit now is the creamy seafood soup. The required ingredients for this soup are any seafood, any vegetable or herb, milk, and rock salt. After a bit of adjusting, I created a baked salmon with a coconut milk-based soup. I decided to serve my soup with udon but it could also go well with rice. This soup does require a bit of work. The salmon will be cooking in the oven while the soup simmers over a stove top. I promise it isn’t too complex but I really liked the end result of the baked salmon with the creamy soup base. Actually, writing this post is making me hungry!

Ingredients:
Soup
4-inch piece ginger, peeled and sliced
2 lemongrass
5 cloves of garlic, finely diced
24 ounces seafood stock
2 tsp lime zest
13.5 ounces coconut milk
2 carrots, cut into bite size pieces
1 daikon, cut into bite size pieces
3 baby bok choy, quartered
6 shiitake mushrooms , sliced
3 tbsp fish sauce
2 tbsp lime juice
salt
pepper
pinch of cayenne

Baked Salmon
1 lb salmon, cut into 1 inch portions
1 ½ tsp garlic powder
½ tsp onion powder
1 tsp ginger powder
½ tsp salt
½ tsp pepper

cooked udon

Place the ginger, lemongrass, and garlic in an oiled pan over medium-high heat. Cook until it becomes fragrant, about 5 minutes. Add the seafood stock.

Bring to a simmer and heat for 5 minutes. Remove the ginger and lemongrass. Reduce the heat, add the daikon and carrots, and allow it to cook for 30 minutes.

While the soup simmers, preheat the oven to 400°F. Season the salmon with garlic powder, ginger powder, salt, and pepper. Prepare a baking sheet with aluminum and nonstick spray. Place salmon on the baking sheet and bake for 18 minutes.

Add the coconut milk to the soup and stir well.

Add the bok choy and mushrooms. Cook until the the bok choy and mushrooms are cooked through. Finally, add the fish sauce and lime juice. Season with salt, pepper and cayenne to your liking.

To serve, place some udon in a bowl. Pour the soup and top with two piece of salmon.