- 4 cups low-sodium chicken stock
- 2 cups water
- 1/4 cup mirin
- 1/4 cup low-sodium soy
- 1/4 cup rice acetum
- 2 tablespoons minced fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 8 ounces rice vermicelli, broken into 4-inch lengths
- 2 tablespoons oil
- 6 center-cut salmon fillets with skin (about vi ounces each)
- 1 pound baby bok choy, cut into skinny wedges
- 2 scallions, thinly sliced
Read More: Rice-Noodle Salad with Chicken and Herbs
- In a medium cooking pan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
- Meanwhile, bring an oversized pot of water to a boil. In a bowl, soak the rice noodles in very hot water till pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook till tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
- In a large nonstick cooking pan, heat the oil till shimmering. Season the salmon fillets with salt, add them to the cooking pan skin side down and cook over high heat till browned, about 4 minutes. flip and cook till medium-rare, about 4 minutes longer. Set the fillets on the noodles.
- Add the bok choy to the boiling broth and cook till bright green, about 2 minutes. using a slotted spoon, divide the greens among the bowls and spoon within the broth. Garnish with the scallions and serve.
Source: Food & Wine
Recipe by: Gail Simmons