Saute’ shallots & grated ginger in butter until softened. Add Sake’ and cook down until liquid is reduced by about half. Add water, miso and whisk until smooth. Stir in broth, mushrooms, green onion, carrots & green beans and bring to a light boil.
Meanwhile, rinse fish, cut into pieces and add to the broth for 2 minutes then take off heat and let rest for 5 minutes until salmon is opaque throughout. Add cooked udon noodles and a cup of liquid to each bowl topping with sesame seeds.