For mise en place:
4 to 6 oz. pieces of mahi-mahi, skinless
2 ea. baby bok choy
4 ozs. exotic mushroom blend
6 ozs. baby carrots, cleaned and trimmed
4 ozs. angel hair pasta, cooked
julienned green onions
• Prepare miso broth (see recipe below); while broth is cooking, continue with the rest.
• Season mahi-mahi with salt and pepper. Pan-sear on high heat, 2 to 3 minutes on each side, and finish in a 500º oven for 5 to 6 minutes, or until it is cooked through.
• Sauté mushrooms in olive oil and season with salt and pepper.
• Blanch carrots and bok choy in salted water until tender, then shock in an ice bath.
• Place angel hair pasta in a 350º fryer; cook until crispy.
For the Miso Broth:
1/2 bunch scallions, sliced thin, white and green parts separated
1 (1/2-inch) piece fresh ginger, chopped
2 cloves garlic, chopped
1 tbsp. toasted sesame oil
4 cups water
1.5 (6-inch) pieces dried kelp (kombu)
1/8 cup bonito flakes
1.5 ozs. dried shiitake mushrooms
1/4 cup light miso
• In a large soup pot over medium heat, add the scallions, white parts, ginger, garlic, and sesame oil. Cook for one minute, then add 8 cups of water.
• Rinse the kombu and add it to the pot, along with the bonito flakes. Bring it to a simmer and cook for 10 minutes; do not let it boil. Remove the kombu and set it aside.
• Add the dried mushrooms and miso to the pot and let it simmer gently for 10 to 15 minutes, or until the mushrooms are hydrated and tender.
• Add olive oil to a hot pan; place blanched carrots, bok choy and cooked mushrooms and sauté for 3 to 4 minutes, then deglaze pan with miso broth and hold off to the side.
• In a large, shallow bowl, place half of a head of bok choy in the center of the bowl and let the carrots and mushrooms fall naturally.
• Place the mahi-mahi on top of the vegetables.
• Gently ladle enough miso broth to cover the bottom of the bowl.
• Sprinkle dish with green onions,
• Top with crispy noodles.