Sea Bass with Asparagus & Udon in a Miso Broth
1 sea bass fillet, cooked (about 100g)
43g udon noodles, cooked according to package instructions
200 g asparagus, steamed until tender
2 tablespoon mirin
2 tablespoons soy sauce
1 t sugar
1 pint dashi
1 tablespoon white miso paste
40g spring onions, sliced finely
1 teaspoon 7 spice pepper
Mix together the dashi, mirin, soy sauce and sugar and bring to a simmer. Add the miso to one ladleful of the broth and mix well until dissolved. Add the miso mix to the broth and remove from the heat.
Arrange the cooked noodles, asparagus and sea bass in a serving bowl. Ladle over the miso broth and garnish with the spring onions and 7 spice pepper.
Nutrition Data
Calories (kcal) 502.2
Carbohydrate (g) 62.9
Protein (g) 40.6
Fat (g) 6.7
Fibre (g) 6.2
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