Japanese Hot Pot With Salmon in Miso Broth | Oregonian Recipes

Ingredients

• 1 1/2 ounces cellophane noodles (about 2 cups; also called bean thread noodles)
• 4 scallions, thinly sliced
• 4 cups dashi broth
• 1/3 cup mirin (sweet Japanese cooking wine)
• 1/2 cup white miso paste
• 1 pound salmon fillet
• 8 ounces (about 1/3 medium head) napa cabbage, cut into 2-inch pieces
• 8 ounces firm tofu, cut into five 1/2-inch-thick slabs
• 6 ounces shitake or oyster mushrooms, stems discarded, caps sliced
• 2 heads baby bok choy, cut into bite-size pieces
• Soy sauce, to taste