Name: Swordfish over Ginger Hot and Sour Soba Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
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

Directions

Step 1

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.

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Step 2

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.
Step 3

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.
Step 4

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.
Step 5

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.

Cook's Notes:

If the broth is too potent from liquid cooking off, add 1/2 cup water toward the end of cooking.

Tips

Pick out the long slices of lemongrass as you work through the soup...you don't want to try eating those.

Nutrition Facts

Per Serving:

631 calories; protein 33g; carbohydrates 95.1g; fat 13.2g; cholesterol 32.3mg; sodium 1084.9mg. Full Nutrition

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts

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Ingredients

Directions

Cook's Notes:

Tips

Nutrition Facts