Miso and Yuzu Wild Alaska Sole Soba Noodle Bowl

40 minutes4 servings

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Ingredients

Mixed greens:

8 ounces mixed greens

Soba noodles:

6 quarts water
1 tablespoon kosher salt
1/4 teaspoon black pepper, finely ground
8 ounces soba noodles
2 teaspoons extra virgin olive oil

Roasted sweet potatoes:

1 pound sweet potatoes or yams, diced 3/4 inch
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper, finely ground
1 tablespoon honey

Yuzu ginger dressing:

1/4 cup rice wine vinegar
1/3 cup yuzu juice or ponzu
1 1/2 tablespoons Dijon mustard
1/3 cup honey
2 tablespoons white miso
2 teaspoons garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon kosher salt
10 ounces canola oil
2 tablespoons sesame oil
2 teaspoons orange zest
1/2 teaspoon black pepper, finely ground

Miso sesame aioli:

1 lemon, zested and juiced
1 1/2 cups mayonnaise
1 tablespoon rice wine vinegar
2 teaspoons fresh ginger, grated
2 tablespoons white miso
1 tablespoon sesame oil
1/4 teaspoons kosher salt
1/8 teaspoon black pepper, finely ground
1 tablespoon fresh chives, chopped 1/8 inch

Broiled miso wild Alaska sole:

1-1 1/4 pounds Wild Alaska sole
4 tablespoons miso sesame aioli
2 teaspoons canola oil

Other:

1/4 cup chives, chopped 1/2 inch
2 avocados, each cut into 8 wedges

Garnish:

1 lemon, quartered, seeded
4 teaspoons toasted sesame seeds or furikaki
8 seasoned seaweed snack sheets
4 tablespoons pickled ginger

Recipe Directions

1. Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.

2.Place water, salt and pepper in an 8-10-quart pot and bring to a boil, add the soba noodles and cook for 4-5 minutes until tender. Drain the noodles well; toss in a bowl with olive oil and place onto a sheet tray to cool. When cool, transfer to a container and refrigerate up to 3 days.

3. Preheat oven to 500°F. In a mixing bowl, toss the sweet potatoes with olive oil and place evenly onto a parchment lined sheet pan. Evenly season with salt and pepper. Cook for 12-15 minutes until golden brown and edges are slightly charred. Remove and drizzle honey evenly over the top. Cool, cover and refrigerate. May be served warm or cold.

4. In a blender or food processor, combine the vinegar, yuzu juice, mustard, honey, miso, garlic, ginger, salt and blend on medium speed for 25-30 seconds until ingredients are finely pureed. Increase speed to medium/high speed and begin to add both oils slowly until emulsified and velvety. Decrease speed to low and add the orange zest and pepper; mix to combine. Refrigerate up to 3 days.

5. In a blender or food processor, combine the lemon zest and juice, mayonnaise, vinegar, ginger, miso, sesame oil, salt, and pepper. Blend for 2-3 minutes, add chives, blend another 15 seconds. Refrigerate up to 3 days.

6. Preheat broiler to 500°F. Spread oil on a non-stick baking sheet. Evenly coat the Alaska sole with the miso sesame aioli, ensuring semi-thick even coverage. Broil for approximately 3–4 minutes until light golden brown. Be careful not to burn.

7. Prepare the vegetable, dressing, aioli, noodle and potato recipes in advance and refrigerate up to 3 days. Spread the mixed greens on the bottom of the bowl. In a mixing bowl, toss the soba noodles with 2 tablespoons of the yuzu ginger dressing and chives, ensuring all the noodles get evenly dressed. Place on top of the greens. Place the roasted sweet potatoes over and around the noodles, leaving a space in the middle to place the Alaska sole. Place the avocado wedges to one side of the noodles. Place the broiled miso Alaska sole on top of the noodles. Garnish with 1 tablespoon of dressing, lemon wedge, sesame seeds, seaweed snacks, and ginger.

Recipe and Photo Credit: Alaska Seafood Marketing Institute