With Soba Noodles in Miso Broth
Serves 4 – 6
- 6 C water
- 2-inch piece of konbu (dried seaweed, found in Asian or specialty markets)
- 6T white miso
- 3 shallots, sliced thin
- 2 tsp garlic, grated
- 2T ginger, peeled and grated
- 2T soy sauce
- 1 tsp sesame oil
- 12 shitaki mushrooms, stemmed and thinly sliced
- 2 carrots, peeled and julienned
- 4 (small) bok choy, washed and quartered lengthwise
- 2 green onions, thinly sliced on bias
- ½ C cilantro leaves (no stems)
- 1-2 red Jalapeno peppers, thinly sliced crosswise
- Juice of 1 lime
- ½ block of medium firm tofu, cut into 1/2” cubes
- Soba noodles, 1 lb (preferably home made if you can find)
- Optional: shichimi togarashi for garnish (Japanese seven spice found in Japanese markets). Can substitute with red chili flakes
- 4 – 6 6oz Scorpion fish fillets, skin off
Put 2” piece of konbu in water and refrigerate overnight. Next day remove the konbu and save the water. Dilute 6T of miso in 1C of water. In a large pot, combine 5 C water with garlic, ginger, soy, sesame oil and bring to a boil. Lower to a simmer and skim the top. Add diluted miso and simmer gently for 10 – 15 minutes. Add carrots and jalapeno and simmer 2-3 minutes. Add shitake mushrooms and bok choy and simmer 2-3 minutes.
Add fish filets and poach 6 – 8 minutes. Remove fish from broth and put aside. Add tofu, cilantro leaves and green onion. Squeeze lime into broth.
Boil soba noodles according to package instructions. Drain. Moisten with some broth. Divide noodles into 4–6 large soup bowls. Ladle miso vegetable broth over noodles. Top with fish fillets. Sprinkle with Japanese Shichimi Togarashi.