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1
To make the dashi (Japanese soup stock): Combine the water, kelp, and bonito flakes in a 4-quart saucepan and place over medium-low heat.
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2
Allow the water to slowly come to a simmer; this should take about 10 minutes.
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3
Turn off the heat immediately just as the stock reaches a boil.
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4
Let the stock sit for 1 to 2 minutes and then strain out the solids.
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5
Reserve 2 quarts of the dashi to use in the future as a base for soups and stews (it will keep for 1 week in the refrigerator or frozen for several months), and the remaining quart to prepare the miso soup.
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6
Pour the dashi into a wok and place over medium heat.
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7
Whisk the miso into the dashi, stirring until smooth.
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8
Toss in the mushrooms.
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9
Lightly coat the bottom of a 12-inch bamboo steamer with non-stick cooking spray.
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10
Season both sides of the fish fillets with salt and pepper; lay them side by side in the steamer, skin-side up.
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11
Cut the ginger lengthwise in strips and put it on top of the fish so the flavor can permeate; put the cilantro on top.
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12
Nestle the bok choy in the steamer, side by side, and cover with the bamboo lid.
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13
Set the steamer inside the wok, and steam for 15 to 20 minutes until the fish is cooked.
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14
Carefully remove the bamboo steamer and add the udon noodles and green onions into the soup.
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15
Cook for 1 minute or until the noodles are tender.
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16
To serve: Ladle the miso soup into 2 wide shallow bowls, scoop the noodles into the soup and lay the bok choy and fish on top of that.
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17
Garnish with more cilantro and sprinkle lightly with the chili-sesame salt and serve.
