• 1 Tbsp. Butter
  • 1/4 cup Sliced shallot
  • 2 tsp. Minced ginger
  • 1/2 cup (4 oz.) Saké
  • 2-1/2 cups (20 oz.) Hot water
  • 1 Tbsp. Red or shiso miso
  • 1 & 1/2 tsps. Instant dashi granules (found in international cooking section of grocery stores)
  • 1 can (14.5 oz.) Chicken broth
  • 2 oz. (about 1 cup) Sliced shiitake or crimini mushrooms
  • 1/3 to 1/2 cup Sliced green onions, reserving half
  • 4 Alaska Salmon portions (4 oz. each), fresh, thawed or frozen
  • 16 oz. Fully-cooked udon noodles, kept warm
  • 2 Tbsp. Chopped parsley


Prep Time
10 minutes
Cook Time
25 minutes
  1. Melt butter in a large nonstick (12-inch) pan or stockpot over medium heat. Stir in shallots and ginger and cook until softened, about 4 minutes. Pour in sake, cook until liquid is reduced by half. Add water, miso and dashi granules; whisk until smooth. Stir in chicken broth, mushrooms and half of green onions. Bring to a simmer. Rinse any ice glaze from frozen Alaska Salmon portions under cold water. Turn off heat and gently add seafood to liquid, skin side down. Return heat to a simmer.
  2. Once simmering, cover pan and cook 4 to 5 minutes for frozen seafood or 2 minutes for fresh/thawed fish. Turn off heat and let seafood rest 5 minutes or until seafood is opaque throughout. Remove seafood to warm soup bowls.
  3. To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.