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