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
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Combine broth, soy sauce, mirin, ginger and green onions in braising pan. Bring mixture to simmer; cover pan and simmer for 5 minutes.
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Add mushrooms and salmon fillets to broth. Cover pan; simmer until fish is cooked through, about 6 minutes. Remove salmon fillets; set aside.
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Add spinach to mushroom broth. Simmer until wilted, about 1 minute. Hold broth mixture warm. Bring large pot of water to boil for noodles.
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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.
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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
