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Braised fish, bok choy and glass noodles in shiitake broth

Braised fish, bok choy and glass noodles in shiitake broth

Gluten Free Dairy Free

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.


  • 2
  • 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

Bring 3 cups of water to a boil in a sauté pan. While waiting:
*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

In a small bowl, submerge dry shiitake mushrooms in 1 cup boiling water. In a separate bowl, submerge noodles in the remaining 2 cups boiling water. Set both dishes aside to soak for about 5 minutes.


Cook veggies, fish

Wipe pan dry. Heat 1 tablespoon oil on medium heat until shimmering. Add ginger and fresh shiitakes and cook until mushrooms start to soften, 1 to 2 minutes. Remove rehydrated shiitakes from soaking liquid, reserving liquid for later. Trim stem and discard, then finely chop. Add bok choy and dried shiitakes to pan with mirin sauce and stir to combine. Add reserved shiitake soaking liquid, being careful not to include the grit that has fallen to the bottom, and nestle fish into the middle of the pan. Bring to a boil, reduce to a simmer, cover and cook until fish is opaque and flakey, 4 to 6 minutes. Season sauce with salt to taste.


Plate, garnish

Drain noodles from water and divide evenly between two bowls. Gently place fish on top and pour broth over the top. Garnish with scallions and serve.
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