Ingredients
12ozwhite fish fillets,such sole, cod, or tilapia
3ozdried soba noodles
2tsptoasted sesame oil
2cupschicken stock
2tbspwhite miso
6mushrooms,shiitake or cremini, halved or quartered if large
½cupsugar snap peas,(2 oz)
½cupfrozen shelled edamame,defrosted or frozen
¼cupcilantro,finely chopped
¼cupparsley,finely chopped
2tbspchives,finely chopped
Preparation
Place the fish on a cutting board and cut into 2-inch pieces. Set aside.
In a large pot, bring 2 quarts of water to a boil. Add the soba noodles and cook for 2 to 3 minutes, or until tender but still a little firm.
Drain in a colander and rinse under cold running water to remove the surface starch.
Divide the noodles between two large soup bowls and add 1 teaspoon of sesame oil to each bowl. Toss the noodles with the oil to make sure they are well coated. Set aside.
Set the same pot over high heat and add chicken stock and 1 cup water. Bring the liquid to a boil.
Add the mushrooms and snap peas. Reduce heat to medium-low and simmer, uncovered, for 3 minutes.
Add the edamame and fish to the pot and cover with a lid. Cook at a gentle simmer (small bubbles around the edges) for 3 to 5 minutes, or until the fish is just cooked through and is opaque in the center. Cooking time will depend upon the thickness of the fish pieces.
With a slotted spoon, remove the fish from the broth and divide it among the bowls, placing it on top of the noodles.
In a small bowl, whisk the miso into ½ cup of hot water to make a smooth slurry. Stir it into the hot broth along with the cilantro and parsley.
Ladle the broth and vegetables over the noodles and sprinkle with chopped chives.
Ladle the soup over the bowls of noodles and top each with chopped chives.
