Miso, Fish and Rice Stick Soup

Ingredients

• •1 cup edamame
• •2 cups fish stock
• •½ cup bean sprouts
• •2 tablespoons cilantro leaves
• •1 lime
• •1 pound monkfish fillet
• •8 ounces another japanese noodle
• •½ ounce nori
• •¼ cup miso
• •2 tablespoons sake
• •2 tablespoons scallions
• •2 teaspoons soy sauce
• •6 cups vegetable broth
• •¼ teaspoon pepper

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Method

From foodista.com — read the original

1. 1Pour the mushroom or vegetable broth and fish stock into a large pot and bring to a boil.
2. 2Add the miso, sake, soy sauce, and white pepper. Reduce the heat to a simmer and stir.
3. 3Pour the rice sticks into a large mixing bowl.
4. 4Pour in enough very hot water to cover and set aside until they are pliable.
5. 5Drain. If you are using udon or soba noodles, prepare according to the package directions and drain. Set aside the noodles until you are ready to add them to the soup.
6. 6Add the edamame to the soup pot and return to a simmer.
7. 7Add the softened noodles and simmer for 2 minutes longer.
8. 8Add the monkfish pieces and stir very gently. Cover the pot and cook for 1 minute or until the fish is just barely cooked.
9. 9Serve hot in individual bowls. Pass the cilantro, scallions, nori, bean sprouts, lime wedges, and sesame oil in a small bowls to share around the table and let each person garnish the soup according to his or her taste.