Prepare your noodles – if you’re using the shiratake noodles, they don’t need to be cooked, but drain and rinse them. They have sort of a funky smell, so I recommend shocking them in boiling water for 30 seconds. Then drain and rinse (again) in cold water. Set aside until you’re ready to use them.

In a large skillet (I used a stainless one where the sides of it are 4 or so inches high), splash a bit of olive oil. When it’s hot, add the mushrooms and a pinch of salt. Cook, stirring occasionally, until they have wilted down, 5 or so minutes.

Toss in the kale, ginger, garlic, and scallions. Sauté for a few minutes until the kale starts to wilt down but the garlic is not burning. Turn the heat down if garlic and ginger are starting to burn.

Add the broth, edamame, and noodles and simmer for a few minutes. If your veggies are soaking up all your broth, add more.

Turn off the heat and stir in the soy sauce, basil, mint, lime juice, and red pepper flakes, if using. Taste and adjust seasonings.

Ladle in to bowls and finish with a drizzle of toasted sesame oil and a sprinkle of sesame seeds. Top with cooked salmon, if using.

To cook the salmon: Season the fish with salt, pepper, and olive oil and press some sesame seeds on top. In a hot skillet, place the salmon, sesame seed side down, and sear so a light crust forms – 2 or so minutes. Some sesame seeds will fall off, that’s ok. Flip the salmon and continue cooking until it’s more (but not completely) opaque in the middle, about 4-6 more minutes. Serve on top of bowls of ginger noodles. Sprinkle with more sesame seeds if some have fallen off.