1/4 cup mirin (Japanese rice wine)
2 tablespoons yellow miso paste
2 tablespoons peeled and grated, fresh ginger
2 tablespoons crushed garlic
4 wild-caught salmon fillets (1/4 pound each), skin off
1 cup snow peas
1 cup bean sprouts
1 cup shredded broccoli
Sesame seeds, for garnish
Chopped, fresh cilantro, for garnish (optional)

In a large saucepan, combine the mirin, miso, ginger, garlic and 2 cups water; bring to a simmer. Add the salmon fillets and gently poach for 5 minutes. Add the snow peas, bean sprouts and broccoli and continue to simmer for 3 additional minutes.

To serve, divide salmon and vegetables between 4 bowls. Ladle broth on top and garnish with the sesame seeds and cilantro.

Makes 4 servings.