Here’s a dish we made a few weeks ago from The Ultimate Soup Bible. A salmon fillet is cut on the diagonal into thin slices which are seared and then placed into a bowl of steaming hot, richly-flavored broth and udon noodles. Baby bok choy adds color and some crunch.

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Lisa says:

Oh my god, it’s a miracle.

Chris says:

What?

Lisa says:

Okay, two miracles. One, you’re updating the blog. Two, the recipe doesn’t include mushrooms.

Chris says:

Since when are mushrooms a problem?

Lisa says:

They’re not… it’s just… I’ve gotten comments. I’ve heard things.

Chris says:

Uh…

Lisa says:

Yeah. People are starting to think that’s all we eat.

Chris says:

Well we do like mushrooms.

Lisa says:

That’s true… but… I’m just saying. That last post has been up there for a while. I was wondering if we were going to change the blog’s name to WeHeartShrooms.com…

Chris says:

Hey if that’s not registered yet, I’m gonna grab it. So…

Lisa says:

…yeah?

Chris says:

You want to talk about this dish at all?

Lisa says:

Oh yeah, right! I loved it! Those really thin slices of salmon were awesome. And I just love a big bowl of soup.

Chris says:

Same here — I hadn’t grilled such thin slices like that before. It worked out well. And those thick udon noodles are great for slurping. You know how much I love the slurping.

Lisa says:

Yes. Yes I do. And I guess if the biggest complaint about a dish is how loud it is when your dining partner eats it… well that’s really not much to complain about at all.

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Salmon and Baby Bok Choy Ramen
6 cups vegetable stock
1 tbsp minced fresh ginger
2 garlic cloves, crushed
6 green onions, sliced
3 tbsp soy sauce
3 tbsp sake
1 lb salmon fillet, skinned
1 tsp peanut oil
12 oz udon noodles
4-5 baby bok choy, broken into leaves
1 fresh red chili pepper, seeded and sliced
1 cup bean sprouts
salt and pepper

Pour the stock into a pot and add the ginger, garlic, and a third of the green onions. Add the soy sauce and sake, and bring to a boil. Lower the heat and simmer for 30 minutes.
Meanwhile, cut the salmon at a severe angle into 12 slices. Brush a grill pan with the oil and heat until very hot. Sear the salmon slices for 1-2 minutes on each side until tender. Set aside.
Cook the udon noodles as per the directions, then drain and cool under cold running water. Drain again.
Strain the broth into a clean pot, season, and bring to a low boil. Add the bok choy.
Divide the noodles among 4 deep bowls, along with the salmon slices, green onions, chili, and bean sprouts. Ladle in the broth.

4 Servings.