Poached Salmon Soup With Udon and Mushrooms

8 ounces dried udon noodles (may substitute ramen or soba noodles; see note)

1 clove garlic

4 ounces cremini mushrooms (may substitute button mushrooms)

2 scallions

8 ounces skinned salmon fillet

2 tablespoons white miso (see note)

1 cup boiling water

2 cups homemade or no-salt-added chicken or vegetable broth

1 teaspoon oyster sauce

½ teaspoon seasoned rice vinegar

¼ teaspoon toasted sesame oil

Bring a pot of water to a boil over medium-high heat. Add the udon noodles and cook according to the package directions. Drain. Boil a kettle of water.

Meanwhile, smash and peel the garlic. Brush off or clean the mushrooms, then trim or stem them, as needed. Cut into thin slices. Cut the white and light-green parts of the scallions into thin slices. Cut the salmon into 1-inch cubes.

Dissolve the miso in the cup of boiling water; pour that liquid through a fine-mesh strainer into a heavy saucepan or Dutch oven over medium heat. Add the broth, garlic, oyster sauce and rice vinegar. Once the mixture starts bubbling, reduce the heat to medium-low and cook for 5 minutes.

Stir in the mushrooms and salmon; cook for 15 minutes, then remove the saucepan from the heat and stir in the scallion, toasted sesame oil and the cooked udon noodles. Discard the garlic. Let sit for 3 to 5 minutes before serving. Serve with a salad of butter lettuce greens.

Note: Miso paste adds body and umami here; those who can't have soy or gluten can find alternative miso made from adzuki beans or chickpeas. We tested this with dried udon noodles. The author likes using fresh, too, which she finds in the refrigerated section at large Asian markets.

Makes 2 or 3 servings

Nutrition | Per serving (based on 3): 410 calories, 28 g protein, 60 g carbohydrates, 7 g fat, 1 g saturated fat, 40 mg cholesterol, 1,380 mg sodium, 6 g dietary fiber, 12 g sugar

Adapted from "The Gourmet Kitchen," by Jennifer Farley (Simon & Schuster, 2016).