miso poached tilapia with udon noodles

Name: Miso Poached Tilapia with Udon Noodles
Cook time: 20 min
Yield: 4
Cuisine: Japanese
Ingredients: 12 ounce(s) udon noodles; 3 1/2 ounce(s) fresh shiitake mushrooms, stems removed, sliced; 3 - scallions, sliced diagonally into 1/2 inch pcs; 1 cup(s) sake (or white wine); 2 tablespoon(s) soy sauce, low-sodium; 1 pound(s) fresh tilapia fish fillets; 1 - 32 oz container organic miso broth; 1 pinch(es) red chili flakes or chopped cilantro or chopped chile pepper - optional

(2 RATINGS)

7 Pinches 1 Photo

Kathy D

Updated on Jul 20, 2015

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

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prep time

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

12 ounces udon noodles
3 1/2 ounces fresh shiitake mushrooms, stems removed, sliced
3 - scallions, sliced diagonally into 1/2 inch pcs
1 cup sake (or white wine)
2 tablespoons soy sauce, low-sodium
1 pound 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

Step 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.

Step 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.
Step 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!
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