MISO POACHED TILAPIA WITH UDON NOODLES
An easy Japanese meal, for lunch or dinner. From Sandra Lee.
Provided by Kathy D
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- 1. In 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.
- 2. Meanwhile, 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.
- 3. In 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!
DELICIOUSLY EASY FAUX PHO/ORIENTAL CELLOPHANE NOODLE SHRIMP SOUP
This was so fast for me to throw together and surprisingly tasty. If you like cellophane noodle soups & bean sprouts you might just love this! If you do this according to the directions the noodles and vegetables will come out right. If you do it out of order you may end up with mushy noodles. Polite request: If you change the ingredients or directions please don't rate it with the changes because you'll be rating a recipe other than this one. =)
Provided by MissMia
Categories Clear Soup
Time 20m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Chop vegetables as directed above.
- Soak the bean threads in very hot water in a sauce pan for four minutes. Place the pan on a burner and heat to just about boiling. Remove from heat.
- In a medium sized soup pan, sautee the garlic, onion, carrots, and celery with salt to taste, until the onion is soft and the other vegetables are tender crisp. Add chicken broth, drained bean threads (cellophane noodles), shrimp, mushrooms with liquid, and bean sprouts.
- Heat briefly until the shrimp is well cooked.
- Serve each bowl topped with cilantro and green onion and the optional ingredients below.
- HIGHLY Suggested but Optional: Bottle of red habanero sauce, plate of: lime wedges, fresh basil, and raw bean sprouts instead of the canned sprouts - serve the soup boiling hot and have each diner drop the fresh sprouts in their own bowl.
Nutrition Facts : Calories 214.8, Fat 9.2, SaturatedFat 1.6, Cholesterol 110.4, Sodium 920.1, Carbohydrate 12.8, Fiber 3.2, Sugar 7.3, Protein 22.2
STEAMED TILAPIA OVER CELLOPHANE NOODLES WITH A MISO BROTH
Easy, inexpensive, great flavor and completely different. I love this dish and it is so easy and a one pot wonder. Serve with a light salad with a sesame dressing, some shredded carrots, zucchini, red onion, cucumber and water chestnuts for a great side, and that is all you need. And for those who say they don't like steamed fish ... Just try it. Now I did say Tilapia, only because it is very inexpensive and mild and it seems that there of a lot of people who enjoy it. Personally, I would prefer grouper, halibut or cod but as long as it is a firm white fish it will work just fine.
Provided by SarasotaCook
Categories Japanese
Time 35m
Yield 4 Fish Fillets, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Noodles -- In a small bowl, cover the cellophane noodles with hot water and let stand until soft. It will take about 5 minutes. Drain and rough chop. I like 4-5" pieces, just a couple of quick cuts. You don't have to be exact, just makes the dish easier to eat is all.
- Broth -- In a small bowl again, add the broth, oyster sauce, miso, soy, sugar and mix well.
- Bake -- Now, in deep pie pan or you can use a shallow glass casserole dish like a 9x9 baking pan, add the mushrooms and bok choy to cover the bottom. They lay the fish fillets on top of the vegetables, and then top the fish add the celophane noodles. Pour the broth over the entire dish and I like to garnish with just a little pepper.
- Steaming -- Now since I don't have a steamer basket. I set the pie plate or casserole dish in a deep skillet large enough to hold it and add 1" of water and bring to a boil. Reduce to a medium heat, cover and steam until the fish is cooked through. This will take about 15 minutes depending on the thickness of your fish.
- TIP: If you have a small metal cookie cutter or small grate, put in on the bottom of the pan with the water and set your dish on top. It allows the water to boil underneath without your dish being directly on the bottom of the pan. If not, that is ok, it just works very well.
- Serve and Garnish -- In a small cup or bowl heat up the oil in the microwave on medium just till warm. This is very classic, to lightly drizzle the fish with warm oil.
- Transfer the casserole dish or pie plate to your table and serve. The noodles and mushrooms will absorb some of the broth, but I love to serve this in a bowl with some of the extra broth for each person. Garnish with the scallions and cilantro and a drizzle of the warm oil.
- Just a nice unique way to enjoy some fresh fish in a much lighter style. I think you will enjoy it.
POACHED COD FISH IN AN MISO SPINACH BROTH
I came up with this recipe because I had bought a package of already cooked udon noodles. I was pleased with the results. The soup was savory and delious. I used the left over broth for a rice and vegetable dish. KAME Udon Stir fry noodles is the product I used and will again.
Provided by Kathy Williams
Categories Fish Soups
Time 45m
Number Of Ingredients 16
Steps:
- 1. Heat the olive oil and sesame oil in a Dutch oven and cook onion with salt and pepper over med-high heat until soft. Stir in mushrooms and cook until soft. Add garlic and red pepper flakes. Cook for a minute more.
- 2. Stir in spinach and a splash of soy sauce. When spinach is wilted stir in the chicken broth, water, soy sauce, fish sauce, ginger and mirin.
- 3. Bring to a boil reduce heat to low and simmer. Stir in miso and udon noodles. Cut cod fish loins in half and place in broth. Cover and poach fish until it is cooked and flakes.
ASIAN BROTH WITH POACHED SHRIMP, SCALLOPS, AND SOBA NOODLES
The main ingredients of this hearty Asian soup -- shrimp, scallops, and noodles -- were simmered in a broth of sake, shiitake mushrooms, and ginger.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 15
Steps:
- Heat oil in a stockpot over medium heat. Add garlic and scallion whites; cook about 3 minutes. Add mushrooms; stir to coat. Stirring occasionally, cook mushrooms until tender, about 3 minutes. Add sake; scrape up any browned bits on bottom of pan. Stir in grated ginger and any accumulated ginger juice. Add 8 cups water; bring to a boil.
- Reduce to a simmer; stir in chestnuts, snap peas, and cabbage. Add noodles; stir, and cook until al dente, about 8 minutes.
- Stir in scallops, shrimp, soy sauce, salt, and pepper. Cook until seafood is cooked through, about 3 minutes. Serve garnished with scallion greens.
Nutrition Facts : Calories 201 g, Cholesterol 67 g, Fat 4 g, Fiber 2 g, Protein 17 g
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