Serves 6
Prep Time 0 minutes
Cook Time 0 minutes
Ingredients
12 Cups Chicken Broth                                    
3 Tbsp. Soy Sauce, low sodium                  
2 ozs. Fresh Ginger, sliced                        
1 Tbsp.Fish Sauce                                        
3 Lbs. total Wild Alaska Salmon OR Cod, six 4 ozs. fillets        
¼  Cup Sriracha                                                       
2 Tbsp. Honey                                                            
3 Tbsp. Canola Oil                                                    
1 Tbsp. Sesame Oil                                                 
2¼ Lbs. Udon noodles, fresh                                  
24 Ea. Baby Bok Choy,(separated into individual leaves with stems attached)    
12 Ea. Shitake Mushrooms                                
6 ozs. total Tofu, firm, dices                                      
36 Ea. Bamboo shoots, sliced                            
36 Ea. Waterchestnuts, sliced                           
6 tsp Cilantro, chopped                                    
3 tsp. Sesame oil                              
Directions

Broth

In a large pot add the chicken broth, soy sauce, ginger and fish sauce.

Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups

Remove from heat, discard ginger, and hold warm.

 

Fish:

In a small bowl blend the sriracha with the honey.

Heat a large sauté pan, and add the canola and sesame oil

Brush each side of the chosen Alaska fish with the honey sriracha. ***

Place carefully into pan, and cook 2-3 minutes, turn, baste.

Cook until done about 2-3 minutes.

Remove, baste hold warm.

 

One Serving:

In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.

Bring to boil, reduce to simmer and cook 2 minutes.

Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.

Remove everything to serving bowl.  Top with cooked fish.

Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil.   Serve.

*** You can control the heat by adding more or less of the honey sriracha basting liquid.  When the fish is broken up into the broth, it adds a bit of bite.  The more you baste the more bite you will add.