Braised fish, bok choy and glass noodles in shiitake broth
Gluten Free, Dairy Free
2 Servings, 560 Calories/Serving, 25 Minutes
This savory glass noodle dish gets an array of nutrients and textures from crisp bok choy, fresh shiitakes and tender fish cooked in a flavorful mushroom broth.
- 5-ounce skin-on cod filets
- 1-inch piece ginger
- 4 to 6 fresh shiitake mushrooms
- 1 to 2 heads baby bok choy
- 3 scallions
- ½ ounce dried shiitake mushrooms
- 4 ounces glass noodles
- Mirin sauce
Heat water, prep ingredients
*Season fish on both sides with salt and pepper.
*Peel ginger and slice into thin matchsticks.
*Wipe off any excess dirt from shiitake mushrooms, cut off stems and thinly slice into thin strips.
*Rinse bok choy, trim off ends, and slice crosswise into 1-inch pieces.
*Rinse scallions, cut off root end and thinly slice on a sharp angle.
Soak mushrooms, noodles
Cook veggies, fish