- Serves: 4-6 servings
- Prep Time: 20-30 minutes
- Cook Time: 10-15 minutes
- 1 lb. King Salmon Fillets, pin bones removed & cut into bite-sized chunks
- 2 c. Bonito Flakes
- 1 large pieces Dried Kombu Seaweed, slit in several places to release flavor
- 1/4 c. Miso Master White Miso Paste
- 3-4 pieces Wakame Seaweed, soaked in hot water for 10-15 minutes
- 1 lb. Thick Udon Noodles, cooked & rinsed thoroughly
- 1/2 lb. Broccolini, cut into 1 inch pieces
- 3 Green Onions, finely chopped
- 4 Shiitake Mushrooms, sliced
- Sesame Seeds & Sesame Oil (for serving)
- Butter Pats (for serving)
To make mushroom dashi, add mushrooms and kombu to a large stock pot with about 4 1/2 cups of cold water, and slowly bring to a boil. Skim surface occasionally to remove any white foam on the surface. When dashi boils, immediately remove from heat; remove kombu and mushrooms, reserving mushrooms for later. Return dashi to heat and bring back to a boil, then immediately remove from heat again. Add bonito flakes and set aside; when flakes have sunk to the bottom of the pot, strain the dashi. Return to pot, and place on medium-high heat until dashi comes to a boil; reduce to low and simmer.
Bring a large pot of water to a boil. Drain wakame and rinse, then slice into very thin strips. Add about 1 cup of wakame strips and broccolini pieces to water and blanch until tender, about 3 minutes. Remove and place immediately into an ice bath to stop cooking.
Slice boiled shiitakes and add to stock along with broccolini and wakame. Stir in miso paste and udon noodles; when noodles are just heated through but soup hasn’t returned to boil, remove from heat. Stir in King salmon chunks and green onions, then serve. Top with extra green onion, sesame seeds, sesame oil, and a pat of butter.