- 5 cups water or dashi broth
- ½ package soba noodles
- 1 leek, cleaned and cut on thick diagonals (use both white and green)
- 2 inches ginger, peeled and cut into thin matchsticks
- 1 cup chinese cabbage, chopped in 2-3 inch pieces
- 1 carrot, cut into ¼ inch thick diagonals
- 2-3 bok choy leaves, chopped into bite sized pieces
- 2 tbsp. wheat-free tamari soy sauce
- 1 tbsp. mirin (rice cooking wine)
- 2 tbsp. coconut oil
- 12-16 ounces black sea bass with skin (or black cod) and cut into 4 equal sized pieces
- 4 tablespoons South River sweet white miso (can use Miso Master or other brand)
- 1 sheet toasted nori, cut into thin slivers
- 2-3 scallions sliced thin
Bring a pot of water to a boil. Add soba noodles and cook 7-10 minutes (follow directions on package).
While noodles are cooking, in a separate pot bring 5 cups water, leek, ginger, cabbage, carrot, tamari and mirin to a boil. Reduce heat to low and cook 5-7 minutes. Add bok choy and continue cooking 1 minute.
In a frying pan heat, the coconut oil. Season the fish with sea salt and black pepper and pan-sear on each side on medium heat, for 3-4 minutes and lightly browned. Remove from the frying pan and set aside. Residual heat will continue cooking the fish.
Dilute the miso paste in a small bowl (use a ladle of liquid from the soup to dilute the miso). Add diluted miso to soup, cover and cook 2-3 minutes on very low heat.
Place a small portion of cooked soba noodles at the bottom of each bowl and ladle soup into the bowl. Put cooked fish on top of the soup. Garnish with a few slivers of toasted nori and scallions.
Yield: 4 Servings
Prep time: 7-10 minutes
Cook time: 10-12 minutes
Round Out the Meal: Meal is completely fully rounded.
Kid Friendly: To make this more kid friendly cut carrots into star shapes.
Wine Pairing: A simple cup of Green Tea would be best with this meal.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.