Black Bass In Miso Soup With Udon And Shiitakes
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
37
Spice
49
Sweetness
42
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat
2
Allow the water to slowly come to a simmer; this should take about 10 minutes
3
Turn off the heat immediately just as the stock reaches a boil
4
Let the stock sit for 1 to 2 minutes and then strain out the solids
5
Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup
6
Pour the dashi into a wok and place over medium heat
7
Whisk the miso into the dashi, stirring until smooth
8
Toss in the mushrooms
9
Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray
10
Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up
11
Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top
12
Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid
13
Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked
14
Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup
15
Cook for 1 minute or until the noodles are tender
16
To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that
17
Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve