Salmon over Noodles with Miso Broth

Measure the can of chicken broth and add enough water to make 2 1/2 cups total. Place in a deep 10-inch skillet with soy sauce and sugar.

Peel garlic cloves and smash them with the side of a butcher knife or the bottom of a pan. Add to skillet. Peel ginger root (this is easiest with a paring knife) and slice it into several round "coins." Crush these too, and add to broth mixture. Bring to a boil, reduce heat, and simmer for 20 minutes.

Meanwhile, bring a pot of water to boil for the noodles. Somen noodles will need 5 minutes or less. For other noodles, follow package directions.

Remove garlic and ginger from broth. Gently slide salmon into simmering broth. Cook, turning once, for a few minutes per side until done to your liking. Remove from broth and set aside. Remove skillet from heat.

Place miso in a cup and thin with three tablespoons of water. Pour miso mixture into broth and stir until no lumps remain.

Place noodles in bowls. Top with salmon, broth and green onions (if using). Serve with chopsticks and a spoon.

cook's notes

Somen noodles are very thin, white Japanese wheat noodles. They are sold neatly wrapped in small bundles, each weighing just a couple of ounces. A box generally holds a dozen or so bundles.