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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.