Soba noodles & seared salmon in ginger-green onion broth

Onions, green, thinly sliced; separate  dark green & white/light green parts	4
Broth, chicken	4 cups
Ginger, peeled, minced	2-inch piece
Star anise	1
Soy sauce, light	2 tablespoons
Mirin	1 teaspoon
Sesame oil	Few drops
Soba noodles, halved	6 ounces
Salmon, center-cut, cut into four equal pieces, skin & bones removed	¾ pound
Olive oil	2 tablespoons
Salt
Pepper, freshly ground

1. In a Dutch oven over medium-high heat, combine the broth, ginger, white/light green onion, star anise, soy sauce, mirin, and sesame oil.
2. Bring to a boil, reduce to low, and simmer for 10 minutes.
3. Turn off the heat, cover the pan, and let steep for 10 minutes.
4. Strain the soup, discard the solids, and return the broth to the pot.
5. Bring to a boil.
6. Add the noodles and cook, stirring once or twice, for 4 minutes; keep warm over low heat.
7. Place a small frying pan over high heat until it is very hot.
8. Brush the salmon with the olive oil, and season.
9. Sear to medium-rare, about 4 to 5 minutes per side.
10. Using tongs, divide the noodles among four shallow bowls, ladle hot broth into each bowl, top with salmon, and garnish with the reserved green onions.

Recipe from Williams-Sonoma Soup of the Day by Kate McMillan

Grandma's pink fluffy cloud

Ladyfingers or angel cake	3 ounces
Gelatin, strawberry
Water: boiling cold	¾ cup 1 cup
Whipped topping, frozen	8 ounces
Sugar, confectioners’	½ cup
Strawberries, fresh, sliced	3 cups

1. In a large bowl, dissolve the gelation in boiling water, and then stir in the cold water.
2. Refrigerate until thickened but not set, about 40 to 50 minutes.
3. Add the whipped topping and sugar, stirring in with a wire whisk or fork.
4. Refrigerate until almost set, about 30 to 40 minutes.
5. Fold in the strawberries.
6. Line a serving bowl with the ladyfingers and spoon in the strawberry mixture, or stir in the chunks of angel cake.
7. Cover and refrigerate for a couple of hours or overnight.

Roasted red pepper pureé with spicy corn salsa

Olive oil	2 tablespoons
Onion, yellow, chopped	1 small
Garlic, minced	2 cloves
Bell pepper, red	6
Potato, russet, peeled, diced	1
Broth, chicken	4 cups
Crème fraîche	1 tablespoon
Salt
Pepper, freshly ground
Butter, unsalted	1 tablespoon
Jalapeño, minced	1 tablespoon
Onions, green, thinly sliced	1 tablespoon
Corn kernels, fresh	2 ears

1. Preheat to 400°F.
2. On a lined baking sheet, roast the peppers, turning occasionally until blackened, about 40 to 60 minutes; let cool, peel, seed, core (discard), and then chop.
3. In a Dutch oven over medium-high heat, warm the oil.
4. Add the onion and garlic, and sauté until translucent, about 5 minutes.
5. Add the peppers and potato, stir to coat, and cook for 3 minutes.
6. Add the broth; bring to a boil.
7. Reduce the heat to low, and simmer until the potatoes are tender, about 25 to 30 minutes.
8. Remove from heat, and let cool slightly.
9. Puree.
10. Stir in the cream, and season with salt and pepper.
11. Melt the butter in a  small frying pan over high heat.
12. Add the jalapeño and green onions, and cook, stirring constantly, until the butter begins to brown, about 2 minutes.
13. Add the corn, stir to combine, and cook for 2 minutes.
14. Season with salt and pepper.
15. Divide the soup into bowls, and top with the salsa.