Servings: 4
Prep Time: 10 Min.
Cook Time: 25 Min.

+ 1 Tbsp. butter
+ 1/4 c. sliced shallots
+ 2 tsp. minced ginger
+ 1/2 c. (4-oz.) sake
+ 2-1/2 c. (20-oz.) hot water
+ 1 Tbsp. red or shiso miso
+ 1-1/2 tsp. instant dashi granules (found in international cooking section of grocery stores)
+ 1 can (14.5 oz.) chicken broth
+ 2 oz. (about 1 c.) sliced shiitake or crimini mushrooms
+ 1/3-1/2 c. sliced green onions, reserving half
+ 4 Alaska Salmon portions (4-oz. ea.), fresh, thawed or frozen
+ 16 oz. fully-cooked udon noodles, kept warm
+ 2 Tbsp. chopped parsley

1. Melt butter in a large nonstick (12-in.) pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4 min.
2. 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.
3. 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.
4. Once simmering, cover pan and cook 4 to 5 min. for frozen seafood or 2 min. for fresh/thawed fish. Turn off heat and let seafood rest 5 min. or until seafood is opaque throughout. Remove seafood to warm soup bowls.
5. To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.

Calories: 343;   Total Fat: 8g;   Saturated Fat: 2g;   Cholesterol: 74mg;   Total Carbs: 29g;   Fiber: 1g;   Protein: 29g;   Sodium: 847mg;