2 cup water
¼ cup mirin
¼ cup low-sodium soy sauce
¼ cup rice wine vinegars
2 Tbsp minced fresh ginger
2 clove garlic, minced
1 tsp sugar
8 oz rice vermicelli, broken into 4-inch lengths
2 Tbsp vegetable oil
6 center-cut salmon filet with skin, about 6 ounces each
1 lb baby bok choy, cut into thin wedges
2 scallion, 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 until tender, about 4 minutes. Drain and transfer to 6 shallow bowls.
3. In a large nonstick skillet, heat the oil until shimmering. Season the salmon filets 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 filets 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.