Salmon and Whole-Wheat Noodles in Ginger Broth

In a large pot of boiling, salted water, cook the linguine until almost done, about 12 minutes. 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, until the fish is just cooked through, about 6 minutes for a 3/4-inch-thick fillet. Remove the salmon from the broth.

Stir the pasta, spinach, and bean sprouts into the broth. Cover and simmer until the pasta is done, about 3 minutes. Put the linguine and vegetables into serving bowls. Top with the salmon and ladle the ginger broth over the top.

Fish Alternatives

The sherry, soy sauce, and ginger in the broth would also complement meaty tuna steaks. Try them instead of the salmon.