60 mlsake100 mlmirin2 tspwhite sugar120 gmshiro miso paste (see note)8skinless Hiramasa kingfish fillets (80gm each)1 tbsppeanut oil80 gmsoba noodles100 gmenoki mushrooms, trimmed 100 gmoyster mushrooms, coarsely torn1 gmdried wakame (see note)240 gmsilken tofu, cut into 5cm cubes2green onions, white part only, sliced diagonallyTo serve:coriander cress and chilli oilMiso broth½leek, white part only, halved lengthways100 gmwhite radish (daikon), coarsely chopped½onion, quartered1garlic clove, halved5 cmpiece konbu (see note)10 gmdried anchovy (see note)10 gmbonito flakes (see note)100 gmshiro miso paste
For miso broth, tie vegetables, garlic and konbu up in a piece of muslin. Combine in a saucepan with 1.6 litres of water. Bring to the boil, reduce heat and simmer until daikon is tender and liquid has reduced by half (45-60 minutes), then remove vegetables and discard. Tie dried anchovies and bonito flakes in a separate piece of muslin, add to pan and cook for 10 minutes to infuse. Strain through a fine sieve into a clean saucepan over low-medium heat, add miso paste, stir to dissolve miso (3-5 minutes) and set aside.
Meanwhile, heat sake, mirin and sugar in a small heavy-based saucepan over medium heat, stirring to dissolve sugar (1-2 minutes). Flame with a match, then once flame is extinguished add miso paste, stir to combine and cool completely. Place kingfish in a non-reactive dish, pour over miso mixture, cover and marinate at room temperature for 30 minutes.
Bring a saucepan of salted water to the boil, cook noodles according to packet instructions, refresh under cold running water, drain and set aside.
Heat oil in a frying pan over medium-high heat, drain kingfish from marinade and cook, turning occasionally, until rich caramel in colour (3-5 minutes each side), then reduce heat to low and cook until just cooked through (2-3 minutes).
To serve, bring miso soup to the boil, add mushrooms and wakame. Place tofu in the centre of each bowl, top with noodles and kingfish, divide broth and mushrooms between bowls, scatter with green onion and coriander, drizzle with chilli oil and serve immediately.
Note Shiro (white) miso paste, dried wakame and konbu (types
of dried kelp) bonito flakes and dried anchovies are available from
Japanese and Asian grocers.
"After a busy morning at Urban Bistro, I will often pop into
the Central Market to pick up a few specialty ingredients. Being at
the doorstep of the Hilton, it allows for easy access to visit my
good friend executive chef Simon Bryant. If you haven't eaten
properly for a week, his miso kingfish noodle broth will keep you
going during a bracing Adelaide winter and a trip around the
market. We meet for a bowl of warming soul-restoring broth, a great
chat and laugh, and shopping seems so much more fun."
Bethany Finn, Urban Bistro, SA
At A Glance
Serves 4 people
At A Glance
Serves 4 people
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