- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 6
- Yield: 4 oz salmon/cod, 1 ½ cups broth with vegetables per serving
- 12 Cups Chicken Broth
- 3 Tbsp. Soy Sauce, low sodium
- 2 oz. Fresh Ginger, sliced
- 1 Tbsp. Fish Sauce
- 3 Lbs. total Wild Alaska Salmon OR Cod, six 4 oz. fillets
- ¼ Cup Sriracha
- 2 Tbsp. Honey
- 3 Tbsp. Canola Oil
- 1 Tbsp. Sesame Oil
- 2 ¼ Lbs. Udon noodles, fresh
- 24 Ea. Baby Bok Choy (separated into individual leaves with stems attached)
- 12 Ea. Shitake Mushrooms
- 6 oz. total Tofu, firm, dices
- 36 Ea. Bamboo shoots, sliced
- 36 Ea. Water Chestnuts, sliced
- 6 tsp Cilantro, chopped
- 3 tsp. Sesame oil
Step 1 Prepare 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.
Step 2 Prepare 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 and hold warm.
Step 3 Assemble bowl
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.
Note: 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.