Ingredients
½lbwhole wheat linguine
2½cupschicken broth,low sodium, canned
¼cupdry sherry
¼cupsoy sauce
1fresh ginger
3scallions,including green tops
¼tspsalt
¼lbshiitake mushrooms
1lbsalmon fillet
4cupsspinach leaves,(about 3 oz)
¼lbbean sprouts,(about 1 cup)
Preparation
In a large pot of boiling, salted water, cook the linguine for about 12 minutes, until almost done. Drain.
In a medium saucepan, combine the broth, sherry, soy sauce, ginger, scallions, and salt. Bring to a simmer and continue simmering, covered, for 5 minutes.
Add the mushrooms and the salmon to the broth and simmer, covered, for about 6 minutes for a ¾-inch-thick fillet, until the fish is just cooked through. Remove the salmon from the broth.
Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer for about 3 minutes, until the pasta is done.
Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.
Serve warm, and enjoy!
