Udon Noodles With Miso Poached Tilapia 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!

UDON WITH CHICKEN AND SCALLIONS (TORI NANBA UDON)

Steps:

• In a large pot, bring dashi just to a boil, then add the salt, soy sauces, sugar and mirin. Stir to dissolve, then bring the broth back to a gentle boil, and add the chicken pieces. Simmer until the chicken is tender, about 10 minutes, skimming any foam. Add the onions, mushrooms, and cabbage and simmer another 2 to 3 minutes.
• Meanwhile, bring a large pot of unsalted water to a rapid boil. Add the noodles, bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about 3 minutes. Drain noodles in a colander and rinse under cold running water while rubbing noodles to remove surface starch. Serve immediately, placing noodles in individual warm, deep bowls. Ladle hot broth over the noodles, and arrange pieces of chicken, onions, and mushrooms on the noodles. Serve immediately.

MISO NOODLES WITH SEARED AHI TUNA

Steps:

• For the noodles and dressing: Begin by making the dressing. In a large bowl, combine the miso, soy sauce, 1/4 cup hot water, mirin, canola oil, rice vinegar and sesame oil. Whisk together well and set aside.
• In a large pot of salted boiling water, blanch the sugar snap peas until bright green and just tender, 10 to 15 seconds. Set aside. Add the soba noodles to the hot water and cook for 2 to 3 minutes. Then strain and rinse under cold running water (this will stop the cooking process and gives the soba noodles their distinctive springy texture). Toss the noodles in the dressing and fold in the sugar snap peas and julienned carrot. Set aside until ready to serve.
• For the seared ahi tuna: In a large mixing bowl, make a quick marinade of the canola oil, sweet soy sauce, yuzu, sesame oil and ginger. Whisk together to combine. Carefully cut the tuna into 1 1/2-inch cubes and place in the marinade and toss to coat well (it will be a very light coating/marinade as the tuna shouldn't be too wet when searing).
• Thread 4 pieces of tuna per bamboo skewer (4 cubes per skewer, 8 skewers total). Mix the sesame seeds together and spread out on a flat platter. Take each skewer and press the tuna into the sesame seed mixture so it is well coated on all 4 sides.
• Heat a flat grill plate to high heat. Brush lightly with some oil to clean the grates and create a nonstick surface. Grill the tuna skewers just a few seconds on each of the 4 sides so the sesame seeds are toasted and crunchy and the tuna is rare in the middle, 30 to 35 seconds.
• Serve the tuna skewers on a bed of the dressed soba noodles and garnish with some sliced scallions.

UDON NOODLES WITH JAPANESE CLAM SAUCE

Steps:

• Prepare udon noodles according to package directions, drain.
• In a steamer pot, add clams, cooking sake, and regular sake. Steam until the clams open up. Strain, reserving clams and liquid separately. Set aside.
• In a saucepan, heat olive oil and butter. Add onion, ginger, garlic, and hot pepper flakes. Saute for 2 minutes. Add the cooking sake and simmer for 5 minutes. Add tomatoes, parsley and salt to taste. Simmer an additional 5 minutes.
• Add whipping cream and simmer 3 minutes. Add reserved clam juice and simmer an additional 3 minutes. Toss the sauce over the noodles and garnish with the steamed clams.

MISO UDON NOODLES WITH SPINACH AND TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
• Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
• Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
• Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

SAUCY MISO MUSHROOMS WITH UDON NOODLES

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, whisk the miso paste, mirin, soy sauce, garlic and half the sesame oil until smooth and combined. Line a baking tray with a large sheet of foil, place the mushrooms in the middle and scrunch up the sides to almost encase the mushrooms. Pour over the miso mix, turning the mushrooms to ensure they are well coated. Scrunch the packet of foil closed and bake for 30 mins.
• About 5 mins before the mushrooms are ready, heat the remaining oil in a wok, stir-fry the noodles until hot through then divide between 4 bowls. Top each bowl with 1 or 2 mushrooms and pour over the sauce from the foil. Scatter with sesame seeds and spring onions.