Miso Poached Tilapia with Udon Noodles

Kathy D


An easy Japanese meal, for lunch or dinner. From Sandra Lee.


★★★★★ 2 votes

20 Min
Stove Top


  • 12 oz
    udon noodles
  • 3 1/2 oz
    fresh shiitake mushrooms, stems removed, sliced
  • 3
    scallions, sliced diagonally into 1/2 inch pcs
  • 1 c
    sake (or white wine)
  • 2 Tbsp
    soy sauce, low-sodium
  • 1 lb
    fresh tilapia fish fillets
  • 1
    32 oz container organic miso broth
  • 1 pinch
    red chili flakes or chopped cilantro or chopped chile pepper - optional

How to Make Miso Poached Tilapia with Udon Noodles


  1. In a large pot of boiling, salted water, cook thin noodles for 6 to 8 minutes or thicker noodles for 10 to 12 minutes. Drain well and return to the hot pot. Cover and keep warm.
  2. Meanwhile, in a large straight-sided skillet, combine the mushrooms, scallions, sake and soy sauce. Bring to a boil over med-high heat. Reduce heat to low. Add fish fillets. Cover and remove from heat. Let stand for 10 minutes. *Note - depending on the size of your fish, you may have to put the pot back on the burner to finish cooking the fish.
  3. In a medium saucepan, heat miso broth. Using tongs, divide the noodles into 4 soup bowls, ladle broth into soup bowls and top with tilapia. Top with any of the optional additions. Enjoy!

Printable Recipe Card

About Miso Poached Tilapia with Udon Noodles

Course/Dish: Fish Soups Seafood
Main Ingredient: Seafood
Regional Style: Japanese
Other Tag: Quick & Easy
Hashtags: #miso #soup

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