1 Tablespoon butter
1/4 cup sliced shallot
2 teaspoons minced ginger
1/2 cup (4 oz.) saké
2-1/2 cups (20 oz.) hot water
1 Tablespoon red or shiso miso
1-1/2 teaspoons 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 Tablespoons chopped parsley
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.
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.
To serve, add 4 oz. udon noodles and one cup liquid to each bowl; garnish with reserved green onions and parsley.