Swordfish Over Ginger Hot And Sour Soba Soup Recipe

Name: Swordfish Over Ginger Hot And Sour Soba Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.
5
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.

1343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 cups water, 2 (6 ounce) swordfish steaks, salt and freshly ground black pepper to taste, 2 tablespoons reduced-sodium vegetable bouillon, and more.

Yes, Swordfish Over Ginger Hot And Sour Soba Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Swordfish Over Ginger Hot And Sour Soba Soup

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