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
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
32 oz container organic miso broth
1 pinch
red chili flakes or chopped cilantro or chopped chile pepper - optional


1In 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.
2Meanwhile, 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.
3In 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!

About this Recipe

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