Black Bass in Miso Soup with Udon and Shiitakes

Name: Black Bass in Miso Soup with Udon and Shiitakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Japanese, Asian
Ingredients: 2 heads baby bok choy, halved lengthwise; 355 milliliters dried bonito flakes; 1 handful fresh cilantro, plus more for garnish; 2 inches fresh ginger; 2 green onions, white and green part, chopped; 18 inches dried kelp (kombu), wiped of dirt; 2 Tbsps light miso; 2 servings Several shakes chili-sesame salt; 340 grams center-cut black sea bass fillets, skin on; 2 servings Sea salt and freshly ground black pepper; 227 grams shiitake mushrooms, stems removed, halved; 454 grams fresh udon noodles; 3 liters cold water

You can never have too many Japanese recipes, so give Black Bass in Miso Soup with Udon and Shiitakes a try. This dairy free and pescatarian recipe serves 2. One portion of this dish contains approximately 188g of protein, 12g of fat, and a total of 1631 calories. From preparation to the plate, this recipe takes around 1 hour. 1 person found this recipe to be yummy and satisfying. It works well as a main course. A mixture of baby bok choy, green onions, miso, and a handful of other ingredients are all it takes to make this recipe so yummy. Autumn will be even more special with this recipe. Udon Miso Noodle Soup, Udon Miso Noodle Soup, and Udon Miso Noodle Soup are very similar to this recipe.

Instructions

Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat. Allow the water to slowly come to a simmer; this should take about 10 minutes. Turn off the heat immediately just as the stock reaches a boil.

Ingredients you will need

Bonito Flakes

Stock

Water

Kelp

Equipment you will use

Sauce Pan

Let the stock sit for 1 to 2 minutes and then strain out the solids. 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.

Ingredients you will need

Base

Stock

Pour the dashi into a wok and place over medium heat.

Ingredients you will need

Dashi

Equipment you will use

Wok

Whisk the miso into the dashi, stirring until smooth. Toss in the mushrooms.

Ingredients you will need

Mushrooms

Dashi

Miso

Equipment you will use

Whisk

Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray. Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up.

Ingredients you will need

Salt And Pepper

Cooking Spray

Fish Fillets

Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top. Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid. Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked. Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup. Cook for 1 minute or until the noodles are tender.

Ingredients you will need

Green Onions

Udon Noodles

Bok Choy

Cilantro

Pasta

Ginger

Fish

Soup

Equipment you will use

Wok

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.

Ingredients you will need

Soup

Bok Choy

Pasta

Fish

Equipment you will use

Bowl

Ladle

Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve.

Ingredients you will need

Cilantro

Sesame Seeds

Chili Pepper

Salt

Equipment

Ingredients

Servings:

2heads

baby bok choy, halved lengthwise 355milliliters

dried bonito flakes 1handful

fresh cilantro, plus more for garnish 2inches

fresh ginger 2

green onions, white and green part, chopped 18inches

dried kelp (kombu), wiped of dirt 2Tbsps

light miso 2servings

Several shakes chili-sesame salt 340grams

center-cut black sea bass fillets, skin on 2servings

Sea salt and freshly ground black pepper 227grams

shiitake mushrooms, stems removed, halved 454grams

fresh udon noodles 3liters

cold water

Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner

Black Bass on the menu? Try pairing with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Crossbow Sonoma Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Crossbow Sonoma Pinot Noir

Aged in French oak, this Pinot Noir has a beautiful garnet color with aromas of Bing cherry, red raspberry, baking spice and subtle vanilla notes. It presents a lush softness on the palate coupled with flavors of concentrated red and blue fruit, with a core of cherry and dark raspberry with purple violet oral notes. Medium bodied with balanced acidity that lifts the flavors.