Method

• Put dried mushrooms in a bowl covered with boiling water
• Then put the broth and melted butter in a stock pot, with the sliced onion, ginger, garlic
• Add fish sauce and the dill, and sauté until translucent
• Drain the mushroom juice into the pot stock pot
• Slice the mushrooms and add to the broth, add the stock, and bring to a boil simmer for 10-15 minutes or until the mushrooms are tender
• Using a vegetable peeler, peel the carrot and celery lengthwise into long thin strips, then add the carrot and celery to the broth
• Cook for a further 8-10minutes
• Steep the saffron with a ladle of the broth
• Half fill a pot with water and a pinch of salt, bringing to the boil
• Cook the noodles as per cooking instructions, then drain and add 1 -2 tsp olive oil, toss, and set aside
• Skin and pin bone the salmon, cutting into inch squares
• Remove the broth from the heat and add the salmon, cover, and let it sit for few minutes, for the salmon to cook off
• To serve: place a serving of noodles into a flat bowl, ladling in the broth
• Using a teaspoon drizzle over the saffron and a sprinkle of spring onion