Udon noodles with miso-simmered tilapia
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Udon noodles with miso-boiled tilapia - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g tilapia fillet
- 340 g udon noodles
- 1 pack (900 ml) vegetable broth
- 3 tablespoons miso paste
- 1 cup sake or white wine
- 100 g fresh shiitake mushrooms, sliced (stems removed)
- 3 green onions, sliced diagonally into 1/2-inch pieces, plus more chopped green onions for garnish
- 2 tablespoons soy sauce
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Recipes with similar ingredients: tilapia, noodles, shiitake mushrooms, green onions, soy sauce, miso (soybean paste), white wine, sake
Cooking the dish according to the recipe:
- In a large saucepan, bring water for the noodles to a boil over high heat.
In a large skillet with straight sides, combine all ingredients except the fish and noodles over medium-high heat. Bring to a boil, then reduce heat to a simmer. Add the tilapia fillets, cover, and cook for 10 minutes. - Place the udon noodles in boiling water and cook for 6-8 minutes for thin noodles and 10-12 minutes for thicker noodles. Serve the udon noodles in bowls with miso broth. Top with cooked tilapia and sliced green onions.
Categories:
recipe / Dinner / Main courses / Pasta / Fish and seafood / / Japanese cuisine / Sandra Lee
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