SWORDFISH OVER GINGER HOT AND SOUR SOBA SOUP

Swordfish over Ginger Hot and Sour Soba Soup image

The aroma is out of this world. This Asian-inspired recipe yields very generous helpings, and is chock-full of veggies and lean protein. Lemongrass and lime give it a nice sour punch. Can easily be tweaked to make it gluten free. Garnish with any leftover cilantro and green onion, if desired.

Provided by hamburgertuktuk

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h

Yield 4

Number Of Ingredients 19

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Ingredients

4 cups water
2 (6 ounce) swordfish steaks
salt and freshly ground black pepper to taste
2 tablespoons reduced-sodium vegetable bouillon
1 medium lime, juiced, divided
1 cup shredded carrots
1 cup bean sprouts
2 tablespoons reduced-sodium soy sauce
4 green onions, chopped
1 red jalapeno pepper, seeded and diced, or to taste
1 stalk lemongrass, split lengthwise
5 sprigs cilantro, stemmed and roughly chopped
1 tablespoon minced garlic, divided
1 ounce finely chopped ginger
2 tablespoons olive oil, divided
5 ounces shiitake mushrooms, stemmed and sliced
2 heads baby bok choy, cut into 1-inch pieces
14 ounces buckwheat noodles
3 drops sesame oil, or more to taste

Steps:

Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots, bean sprouts, soy sauce, green onions, jalapeno, lemongrass, cilantro, 2/3 of the garlic, and ginger. Simmer broth for at least 10 minutes.
Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender, about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom.
Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C), 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest.
Add mushrooms and bok choy to the broth. Continue simmering on low, about 5 minutes. Add soba noodles; cook until heated through, 5 to 7 minutes. Add sesame oil.
Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.

Nutrition Facts : Calories 630.9 calories, Carbohydrate 95.1 g, Cholesterol 32.3 mg, Fat 13.2 g, Fiber 5.4 g, Protein 33 g, SaturatedFat 2.1 g, Sodium 1084.9 mg, Sugar 6.1 g