1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon
1 package (16 oz.) frozen stir-fry vegetable mix (including sugar snap peas, carrots, mushrooms, onions)
1 package (3 oz.) Oriental or chicken flavor ramen-style soup
4 green onions, sliced
1 Tablespoon fresh grated ginger or 1 teaspoon ground ginger
2 cloves garlic, minced
1 Tablespoon soy sauce
1 teaspoon rice wine vinegar
1/2 teaspoon sesame oil

Drain and chunk Alaska salmon, removing skin and bones. Bring 5 cups water to boil in large saucepan.
Add stir-fry mix, cook 3 minutes. Break ramen noodles into 4 pieces, stir into water. Add onions, ginger,
garlic, soy sauce, rice wine vinegar, sesame oil and ramen seasoning packet; simmer 3 minutes. Stir salmon
into soup; heat through. Serve immediately.

Makes 4 servings, about 2 quarts.