Swordfish Over Ginger Hot And Sour Soba Soup Recipes

Steps:

• Combine broth and mushrooms in bowl. Let stand until mushrooms soften, about 20 minutes. Remove mushroom from broth and squeeze dry over bowl with broth; reserve broth. Discard mushroom stems; thinly slice caps. Combine vinegar and cornstarch in small bowl; stir to blend.
• Heat oil in large saucepan over high heat. Add ginger; sauté 30 seconds. Pour in reserved broth, leaving behind any sediment. Bring to boil. Add tofu, noodles, soy sauce, red pepper, sugar and mushrooms. Reduce heat to medium-low, cover and simmer 5 minutes. Add cornstarch mixture; stir until slightly thickened, about 1 minute.

Steps:

• 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.

Steps:

• Combine broth and mushrooms. let stand until mushrooms soften apprx 20 minutes.
• Remove mushrooms from the broth and squeeze over the bowl with the broth.
• Discard mushroom stems: thinly slice caps.
• Combine vinegar & cornstarch, stir to blend,.
• Heat oil in a large saucepan, add ginger, saute 30 seconds.
• Pour in the reserved broth.
• Bring to boil.
• Add tofu, noodles, soy sauce, red chili flakes, sugar & mushrooms.
• Simmer 5 minutes.
• Add cornstarch mixture, stir until slightly thickened apprx 1 minute.

Steps:

• In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
• Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
• Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

Steps:

• Drain the tofu in a colander, or dry on paper-towel lined plate while you prep the remaining ingredients, about 10 minutes. Meanwhile, bring a small pot of water to a boil for the soba noodles.
• Cut tofu into 1-inch cubes. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and 1 tablespoon of the sesame oil. When the oil shimmers, add the tofu in a single layer, in batches if needed and cook until golden on all sides, turning as needed when the tofu releases easily from the pan, about 8 to 10 minutes total. Lift the tofu out of the pan with a spatula and transfer to a new paper-towel-lined plate.
• Meanwhile, cook the soba in boiling water for 5 to 8 minutes (or according to package directions), until just al dente, stirring frequently. Drain and rinse in cold water until the noodles no longer feel sticky.
• Add garlic, ginger and whites of the onions to the skillet, along with the remaining tablespoon sesame oil, reduce the heat to medium, and cook until the oil is fragrant, stirring constantly, about 1 minute.
• Add cooked and drained soba noodles to the pan, along with soy sauce, sugar, black pepper, red pepper and reserved green onions; toss together until the noodles are coated. Gently toss in the tofu until all the pieces are covered in the sauce.
• Remove from the heat, and sprinkle cucumber, radish and cilantro on top. Serve warm or at room temperature, with lime.

Steps:

• First, prepare the toppings: Add 4 tablespoons oil to a large skillet and heat gently over medium. Place the red-pepper (chilli) flakes and paprika into a small heatproof bowl. Once the oil is quite hot but not smoking, pour it over the spices. Set aside to infuse as you make the ginger crumbs.
• Add the remaining 2 tablespoons oil to the same skillet and heat over medium-high. Once hot, turn the heat back down to medium and add the ginger and shallot. Cook for 10 to 15 minutes, stirring often, until nicely browned and starting to crisp. Add the panko, sesame seeds and 1/4 teaspoon salt, and cook for 4 to 6 minutes more, stirring often, until nicely toasted. Transfer to a bowl and set aside.
• Meanwhile, make the broth: Add all the broth ingredients plus 3/4 cup/200 milliliters water and 1 teaspoon salt to a medium lidded saucepan, and bring to a simmer over medium-high heat. Cover once simmering, turn the heat down to low and cook for 25 minutes. Drain through a sieve set over a bowl, discarding the solids, and return the broth to the saucepan along with another 1 1/4 cups/300 milliliters hot water. Keep warm over low heat until ready to serve.
• Prepare the noodles: Boil them in a pot or saucepan according to package instructions, or for 5 minutes in plenty of boiling water. Drain well and run under cold water to stop the cooking. Return the drained noodles to the pot or saucepan and toss with the lime juice, soy sauce and cilantro (coriander).
• Divide the warm broth across four bowls, then use a fork to twist and gather the noodles and nest them artfully in the bowls. Top with a spoonful of the ginger crumbs and the chile oil, serving the remaining alongside.