Black Bass In Miso Soup With Udon And Shiitakes Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
1213
FAT
33%
CHOL
68%
SOD
230%

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Ingredients for 2 servings

2-inch piece fresh ginger

3 (6-inch) pieces dried kelp (kombu), wiped of dirt

8 ounces shiitake mushrooms, stems removed, halved

Sea salt and freshly ground black pepper

1 pound fresh udon noodles

3 quarts cold water

2 (6-ounce) center-cut black sea bass fillets, skin on

1 1/2 cups dried bonito flakes

2 green onions, white and green part, chopped

2 tablespoons light miso

1 handful fresh cilantro, plus more for garnish

2 heads baby bok choy, halved lengthwise

Several shakes chili-sesame salt

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