Speedy Deliciousness: Miso Udon Halibut Soup
This is so easy and so good we have it every few weeks. R and MZ put it together while I make my commute home, it takes all of 15 minutes. We buy organic fresh udon noodles without the soup base, I usually get them at Nijiya but I recently saw them at the SF CostCo in the refrigerator section. There are three servings to a package, which easily makes enough noodles for four. The noodles and miso have a long shelf life, so we always have them on hand. It would also be good with tofu or thinly sliced chicken breast, the recipe remains just as speedy (add the chicken a minute or two before you add the sliced greens). Great with shiitakes or other vegetables if you have the extra time, but the idea is to keep it quick so we try not to add too many flourishes. MZ loves it best with Napa cabbage and halibut, in general kids love the big fat udon noodles.
4 T white miso paste
2 t fish sauce
2 T soy sauce
6 cups warm low-sodium chicken broth
3-4 slivered green onions, white and green parts separated
1 lb firm fish such as halibut or rock cod, cut into bite-size pieces
Four good handfuls of sliced quick cooking greens such as baby bok choy, Napa cabbage or spinach
3 servings fresh udon noodles (see above)
Gomasio for garnish
Bring a medium pot of water to boil and cook udon noodles per package directions.
Meanwhile, bring chicken broth to simmer, add miso, fish and soy sauces and the white part of the green onions. Return to simmer, cook 1 minute and add fish and greens. Cook 2 minutes.
Drain noodles, place a serving in each bowl and ladle soup into bowls. Garnish with remaining green onions and gomasio and serve.