- 1 (32-ounce) container vegetable broth
- 3 tablespoons miso paste
- 1 cup sake or white wine
- 3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced
- 3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish
- 2 tablespoons soy sauce
- 1 pound tilapia fillets
- 12 ounces udon noodles
In a large pot over high heat, bring water to boil for noodles.
In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.