Preheat oven to 350℉.
Put sesame seeds on a large plate; season the salmon with sea salt and pepper. Face down, coat the salmon in sesame seeds. Set aside.
Heat 1 tbsp of the vegetable oil In a frying pan on medium-high heat; add mushrooms, garlic, 1 tbsp of ginger and Sriracha. Cook for 15-20 minutes or until mushrooms are tender. Add soy sauce to deglaze the pan. Set aside.
In a large pot on the stove at medium-high; add beef pho, lemongrass, 1 tbsp of ginger and miso. Bring to a boil; turn heat to low and let simmer; mixing occasionally.
Over high heat with an oven-proof frying pan heat 1 tbsp vegetable oil; sear salmon, sesame side down, for 2-3 minutes.
Transfer to the oven, bake for 5-7 minutes or until desired doneness.
Discard the lemongrass from the broth.
Add udon noodles to the broth; add cooked mushrooms, bok choy, snow peas and peppers cook for 3-4 minutes.
