Poached Cod wasabi noodle bowl

Ingredients

• 2 cod fillets (about 150g each)
• 3 cups dashi broth (or substitute with light chicken or vegetable broth)
• 1 tbsp mirin
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 2 bundles of soba noodles
• 1 tbsp wasabi paste (adjust to taste)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp honey
• 1 tsp white miso paste
• ½ cup edamame, shelled
• ½ cup shiitake mushrooms, sliced
• ½ cup bok choy, chopped
• Garnish: sliced spring onions, sesame seeds and crispy shallots

Method

1. In a deep saucepan, bring dashi broth, mirin, soy sauce, ginger and garlic to a gentle simmer.
2. Slide in the cod fillets and poach gently for about 8 minutes, or until the fish is opaque and flakes easily. Remove from heat and keep warm in the broth.
3. Cook the noodles according to package instructions, then drain and rinse under cold water to prevent sticking.
4. In a small bowl, mix wasabi paste, rice vinegar, soy sauce, sesame oil, honey, and miso paste to create a dressing.
5. Heat a small pan over medium heat, sauté shiitake mushrooms and bok choy with a splash of soy sauce for 2 minutes.
6. Toss the noodles with the wasabi dressing, then mix in the edamame, sautéed vegetables, and half the sesame seeds.
7. Divide the wasabi noodles between two bowls. Gently place the poached cod fillet on top. Ladle into bowls the poaching broth. 4. Garnish with green onions, remaining sesame seeds, and crispy shallots. Flake fish and mix through noodles and broth.

Product used in recipe

• S&B - S&B WASABI IN TUBE 43G