Koji Salmon Udon Noodle Bowl

Tons of umami

Serving side: 1

INGREDIENTS

• 12 ounces chicken stock
• 1 ounce wine, mirin
• 1 ounce soy sauce, low sodium
• 1 each star anise
• 1/4 teaspoon white pepper
• 4 ounces ramen, noodle
• 1 each bok choy, baby
• 1/4 ounce mushrooms, brown shimeji
• 1 each egg, cut in half
• 1 ounce soybeans
• 1 each pepper, red fresno thinly sliced
• 5 each cucumber slice
• 1/2 ounce carrot, small dice and
• blanched
• 6 ounces salmon, Eva's Wild
• 1 ounce koji

DIRECTIONS

1. Pre heat the grill on high heat.
2. Pour chicken stock into a medium sauce put.
3. Add star anise, soy sauce, mirin and white pepper. Cover with a lid and turn heat on low.
4. Marinate salmon in Koji and set aside.
5. In a small sauce pot bring a quart of water to a boil. Gently lower to egg into the water. Reduce heat to medium and cook the egg for six and a half minutes.
6. Remove egg from the water and place directly into an ice bath. Peel the egg under running water and set aside.
7. Place the salmon blood line up onto a pre heated grill. Cook for five minute with the lid closed. Remove salmon from the grill and set aside.
8. Slice Bok Choy in half lengthwise and the add to chicken stock for 2-3 minutes. Add Udon Noodle
9. Pick your favorite dinner size soup bowl. Pour stock, noodles and bok choy into the bowl. Arrange the bok choy on top of the noodles and garnish with remaining ingredients.