Lightly sauté shallots, garlic, ginger and minced jalapeño in 1 tbs coconut oil, 4 minutes over medium heat
Set aside and cool
Combine all ingredients into a mixing bowl and mix until even (hand mixing is best)
Roll about 2 tbs of the mixture into balls
Refrigerate for 2 hours
Coat skillet with 1 tbs coconut oil and bring to medium high heat
Pan fry salmon meatballs, turning until golden brown
For miso broth;
Place all ingredients except noodles and miso paste in a large stock pot, just cover with water
Simmer for 20 minutes
Strain liquid broth
In separate pot, cook noodles according to package directions
To assemble combine 1 tsp miso paste, 1/4 of udon noodles, and 1 cup of broth into a serving bowl. Stir to dissolve miso paste and add meatballs
Garnish with green onion and jalapeños