YIELD: 12 SERVINGS

1½ quarts mushroom broth

⅔ cup soy sauce

⅔ cup mirin

1½ oz. peeled fresh ginger, thinly sliced

5 oz. green onions with green tops, thinly sliced (about 9), plus extra for garnish (optional)

9 oz. shiitake mushroom caps, thinly sliced

12 (6 oz.) salmon fillets, skinned (about ¾" thick)

12 oz. baby spinach leaves

1½ lbs. organic buckwheat soba noodles

1. Combine broth, soy sauce, mirin, ginger and green onions in braising pan. Bring mixture to simmer; cover pan and simmer for 5 minutes.

2. Add mushrooms and salmon fillets to broth. Cover pan; simmer until fish is cooked through, about 6 minutes. Remove salmon fillets; set aside.

3. Add spinach to mushroom broth. Simmer until wilted, about 1 minute. Hold broth mixture warm. Bring large pot of water to boil for noodles.

4. For each serving, cook 2 oz. soba noodles in boiling water, stirring once or twice to separate strands, until al dente, 3 to 4 minutes. Strain out noodles; shake to drain excess moisture.

5. Transfer noodles to shallow serving bowl. Moisten with 2 oz. hot mushroom broth. Spoon out some spinach and shiitakes for noodles. Top with salmon fillet. Ladle 2 oz. hot mushroom broth over salmon before serving. Optional: garnish with sliced green onions.

Photo and recipe: Pacific Natural Foods