Udon Noodle Soup with Spinach and Smoked Salmon Serving Size - 2 Prepared By - Janine & Terry Recipe Rating
			3 cups chicken pho base 2 tablespoon soy sauce 2 tablespoon mirin 2 teaspoon sugar 4 thin slices of fresh ginger 3 ounces udon noodles Chili infused sesame oil to taste 4 ounces roasted smoked salmon 2 scallion, sliced 2 Slices of a lime Chopped cilantro, for garnish Shichimi togarashi or chili powder, to taste (optional) Large handful of fresh baby spinach
			Cook the noodles according to package directions. Meanwhile, heat the broth with a dash of soy sauce and the ginger. When the broth is hot, add the spinach, salmon, and the white parts of the scallion. Let this steep for a few minutes When the noodles are cooked, drain and toss with a little bit of sesame oil. Add the noodles to the broth and remove the ginger right before serving. Top with the green parts of the scallion, cilantro and serve with a slice of lime.