- 1 Tablespoon 1 Tablespoon butter
- 1/4 cup 1/4 cup sliced shallot
- 2 teaspoons 2 teaspoons minced ginger
- 1/2 cup 1/2 cup (4 oz.) sak
- 2-1/2 cups 2-1/2 cups (20 oz.) hot water
- 1 Tablespoon 1 Tablespoon red or shiso miso
- 1-1/2 teaspoons 1-1/2 teaspoons instant dashi granules (found in international cooking section of grocery stores)
- 1 can 1 can (14.5 oz.) chicken broth
- 2 oz. 2 oz. (about 1 cup) sliced shiitake or crimini mushrooms
- 1/3 1/3 to 1/2 cup sliced green onions, reserving half
- 4 4 Alaska Salmon portions (4 oz. each), fresh, thawed or frozen
- 16 oz. 16 oz. fully-cooked udon noodles, kept warm
- 2 Tablespoons 2 Tablespoons chopped parsley
- Melt butter in a large nonstick (12-inch) pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4
- minutes. Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth,
- mushrooms and half of green onions. Bring to a simmer. Rinse any ice glaze from frozen Alaska Salmon portions under cold water. Turn off
- heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
- Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest
- 5 minutes or until seafood is opaque throughout. Remove seafood to warm soup bowls.
- To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.
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