Miso Fish Soup with Soba

 Start the new year out right with this delicious and healthy soup. This recipe from Simply Recipes serves two.

Ingredients

8 - 12 ounces tilapia

3 ounces soba buckwheat noodles

2 tsp. toasted sesame oil

2 cup chicken stock

2 Tablespoon white miso

8 ounces sliced cremini or shitake mushrooms

3/4 cup sugar snap peas

1/2 cup shelled edamame

2 Tablespoons sliced green onions

Note: The original recipe calls for 1/4 cup chopped cilantro and 1/4 cup chopped parsley. I omitted both, but fans of cilantro or parsley may wish to add one or both.

Instructions

Cut the fish into 2 inch pieces and set aside.

In large pot, boil 2 quarts water. Add the soba noodles and cook for three minutes or until tender, but still a little firm. Drain in a colander and rinse under cool water to remove starch. 

Divide the noodles between two soup bowls. Add one teaspoon sesame oil to each and toss to coat the noodles.

In the same pot, add the chicken stock and one cup water. Bring 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. Cover with a lid. Cook at e gentle simmer for 3 - 5 minutes of just until the fish is cooked through.

With a slotted spoon, remove the fish from the broth and divide it between the bowls, placing it on top of the noodles. 

In a small bowl, whisk miso with 1/2 cup hot water.  Stir it into the pot (along with cilantro and parsley, if desired).  Ladle the broth and vegetables over the noodles and sprinkle with sliced green onion.