Salmon and Soba Noodles in Mushroom Broth

Combine broth, soy sauce, mirin, ginger and green onions in braising pan. Bring mixture to simmer; cover pan and simmer for 5 minutes.

Add mushrooms and salmon fillets to broth. Cover pan; simmer until fish is cooked through, about 6 minutes. Remove salmon fillets; set aside.

Add spinach to mushroom broth. Simmer until wilted, about 1 minute. Hold broth mixture warm. Bring large pot of water to boil for noodles.

For each serving, cook 2 oz. soba noodles in boiling water, stirring once or twice to separate strands, until al dente, 3 to 4 minutes. Strain out noodles; shake to drain excess moisture.

Transfer noodles to shallow serving bowl. Moisten with 2 oz. hot mushroom broth. Spoon out some spinach and shiitakes for noodles. Top with salmon fillet. Ladle 2 oz. hot mushroom broth over salmon before serving. Optional: garnish with sliced green onions.