1Separate the white and green parts of the In a large pot combine the chicken stock with the white parts of scallions. Add the ginger, garlic, soy sauce, mirin, sherry, and sesame oil. Bring to a boil and reduce heat and simmer 10 minutes.
2Soak the rice noodles in hot water for 10 minutes than drain.
3Add some oil to a hot pan and season the salmon with salt and pepper. Sear the salmon on all sides. Remove from pan and set aside.
4Strain the broth discarding the solids. Add back to pot and add the noodles, salmon, tofu, bean sprouts, green parts of scallions and lime. Garnish with the cilantro.