Dried Cloud Ear mushrooms are usually used in this recipe. These large and dried mushrooms can be found in an Oriental/Asian market. Otherwise, any other mushroom can take their place.

Salmon Steak with Mushrooms and Noodles

2 tablespoons peanut oil
1/2 teaspoon gingerroot
1 clove garlic
2 pounds salmon
3 cups chicken broth
1 cup mushrooms, dried cloud ears or any fresh mushroom
1 tablespoon sherry
1/4 teaspoon salt
1/8 teaspoon white pepper
2 cups rice noodles
2 ounces diced firm tofu
1 teaspoon red wine vinegar
1 tablespoon sesame oil
2 tablespoons chopped cilantro

1. Heat peanut oil in a wok; add gingerroot and garlic clove; remove when the oil becomes fragrant taking care not to burn. Lightly saute salmon, on both sides, in oil, until surface is firm, about 2 minutes per side.
2. In a saucepan, combine chicken broth, mushrooms, sherry, salt, and white pepper. Bring to boil, add rice noodles, and bring the soup to a boil. Reduce to a gentle simmer and add the salmon carefully, so it remains whole; add diced tofu. Cover and simmer for 5 to 7 minutes, or until the salmon is cooked. Uncover, swirl in red wine vinegar and sesame oil. Garnish with cilantro.

Makes 4 servings.