Swordfish over Ginger Hot and Sour Soba Soup Popular Recipes

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Swordfish over Ginger Hot and Sour Soba Soup

"The aroma is out of this world. This Asian-inspired recipe yields very generous helpings, and is chock-full of veggies and lean protein. Lemongrass and lime give it a nice sour punch. Can easily be tweaked to make it gluten free. Garnish with any leftover cilantro and green onion, if desired."

Ingredients :

• 4 cups water
• 2 (6 ounce) swordfish steaks
• salt and freshly ground black pepper to taste
• 2 tablespoons reduced-sodium vegetable bouillon
• 1 medium lime, juiced, divided
• 1 cup shredded carrots
• 1 cup bean sprouts
• 2 tablespoons reduced-sodium soy sauce
• 4 green onions, chopped
• 1 red jalapeno pepper, seeded and diced, or to taste
• 1 stalk lemongrass, split lengthwise
• 5 sprigs cilantro, stemmed and roughly chopped
• 1 tablespoon minced garlic, divided
• 1 ounce finely chopped ginger
• 2 tablespoons olive oil, divided
• 5 ounces shiitake mushrooms, stemmed and sliced
• 2 heads baby bok choy, cut into 1-inch pieces
• 14 ounces buckwheat noodles
• 3 drops sesame oil, or more to taste

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H

• Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots, bean sprouts, soy sauce, green onions, jalapeno, lemongrass, cilantro, 2/3 of the garlic, and ginger. Simmer broth for at least 10 minutes.
• Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender, about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom.
• Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C), 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest.
• Add mushrooms and bok choy to the broth. Continue simmering on low, about 5 minutes. Add soba noodles; cook until heated through, 5 to 7 minutes. Add sesame oil.
• Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.

Notes :

• If the broth is too potent from liquid cooking off, add 1/2 cup water toward the end of cooking.
• Pick out the long slices of lemongrass as you work through the soup...you don't want to try eating those.

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