• 4 cup(s) low-sodium chicken broth
• 2 cup(s) water
• 1/4 cup(s) mirin
• 1/4 cup(s) low-sodium soy sauce
• 1/4 cup(s) rice wine vinegar
• 2 tablespoon(s) minced fresh ginger
• 2 clove(s) garlic, minced
• 1 teaspoon(s) sugar
• 8 ounce(s) rice vermicelli, broken into 4-inch lengths
• 2 tablespoon(s) vegetable oil
• 6 center-cut salmon fillets with skin, about 6 ounces each
• Salt
• 1 pound(s) baby bok choy, cut into thin wedges
• 2 scallions, thinly sliced

• 1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil.
• 2. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Cook untiltender, about 4 minutes. Drain and transfer to 6 shallow bowls.
• 3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon fillets with salt, add them to the skillet skin side down and cook over high heat until browned, about 4 minutes. Turn and cook until medium-rare, about 4 minutes longer. Set the fillets on the noodles.
• 4. Add the bok choy to the boiling broth and cook until bright green, about 2 minutes. Using a slotted spoon, divide the greens among the bowls and spoon in the broth. Garnish with the scallions and serve.

45 mins total

Source: Huffingtonpost