Miso Poached Tilapia With Udon Noodles Recipes

MISO POACHED TILAPIA WITH UDON NOODLES

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!

TILAPIA WITH MISO AND SCALLIONS RECIPE - (4.2/5)

Steps:

• Whisk miso, mirin and rice vinegar together in a small bowl. Whisk in garlic. Pat tilapia fillets dry with paper towel and arrange on a plate. Spoon miso marinade over fillets, making sure to coat fish completely on both sides. The marinade will be fairly thick and cling nicely to the fish. Let fish marinate on kitchen counter for 30 minutes. Meanwhile, toast the sesame seeds in a dry skillet over medium-low heat until golden, stirring occasionally to avoid burning, about 3 to 4 minutes. Transfer to a bowl and set aside. Prepare the scallions. Trim just the root tips and slice the scallions lengthwise, using the tip of a very sharp knife. When fish has finished marinating, gently wipe off excess marinade (I used my fingers), but do not rinse. Season on both sides with chili pepper and freshly ground pepper. Heat two tablespoons of olive oil in a large nonstick skillet over medium flame until shimmering. Sauté fillets until just cooked through, 3 to 4 minutes per side, turning once. Transfer to serving platter or individual plates. Add scallions to skillet, gently tossing to coat with oil. Cook until they just wilt, 30 seconds to a minute. Arrange on fillets and serve. A confessional note about the scallions: Prepared this way, they make for an elegant presentation, but cutting the barely cooked scallions while eating is less than easy. For simpler dining, halve them lengthwise as described above, then slice them crosswise into 2- to 3-inch pieces before cooking. So I'll leave it to you-you can go for the wow factor or easier eating.

UDON NOODLES WITH MISO POACHED TILAPIA

Steps:

• In a large pot over high heat, bring water to boil for noodles.
• In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
• Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.

MISO UDON NOODLE SOUP (MISO NIKOMI UDON)

Steps:

• Gather the ingredients.
• Cook the udon noodles in a medium pot of boiling water for 2 minutes.
• Drain well and set aside.
• In a medium earthenware pot, or other medium heavy-duty pot, add the dashi stock and bring to a boil. Reduce heat to medium.
• Add the miso paste to the broth by first dissolving the miso with a bit of the dashi broth in a small bowl.
• Then, pour the miso mixture into the broth, stirring to combine.
• Add sake and sugar to the miso broth. Bring to a boil over high heat.
• Reduce the heat to medium. Add the chicken and stir occasionally until cooked through.
• Add udon noodles and increase the heat to medium-high.
• Add sliced aburaage (fried tofu), green onion, and the kamaboko (fish cake), if using.
• Add the egg, if using, cover, and cook until the egg white is opaque, the yolk is cooked to your liking, and the noodles are tender, about 2 minutes. Remove from the heat.
• Serve the miso udon noodle soup in the earthenware pot, or alternatively, transfer to a bowl, garnish with the togarashi, if using, and serve.

MOM'S TTEOKBOKKI UDON

Steps:

• Mix the gochujang, sugar, soy sauce, gochugaru and garlic in a small bowl until smooth.
• Bring 1 cup of water to a boil in a large sauté pan over medium-high heat. Stir in the gochujang mixture until combined and continue to boil for 2 minutes. Add the cabbage, onion and fish cake strips to the pan. Cook, stirring occasionally, until the vegetables soften and the sauce is slightly thickened, 5 to 7 minutes. Remove the pan from the heat and gently stir in the scallions.
• Meanwhile, cook the udon in boiling water until the noodles soften and untangle, about 1 minute. Drain the udon (do not rinse) and add to the sauce. Toss the noodles with tongs to evenly coat, then serve immediately.

UDON NOODLES WITH MISO POACHED TILAPIA

Steps:

• In a large pot over high heat, bring water to boil for noodles. In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes. Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.