Braised fish, bok choy and glass noodles in shiitake broth
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