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1
Combine all the ingredients in a medium saucepan and bring to a simmer.
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2
Cook over low heat for 10 minutes.
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3
Strain the broth and return it to the saucepan.
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4
Boil over high heat until reduced to 2 cups, about 15 minutes.
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5
Season with salt and pepper and remove from the heat.
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6
In a saucepan of boiling water, cook the somen until tender but still slightly chewy, about 3 minutes.
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7
Drain and rinse under cold water; drain.
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8
Heat the oil in a wok.
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9
Add the shiitakes, snow peas, cabbage, bean sprouts, daikon, onion and carrot and season lightly with salt and pepper.
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10
Stir- fry over high heat until crisp-tender, about 3 minutes.
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11
Add the sesame oil and soy sauce; remove from the heat.
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12
Season the fillets with salt and pepper.
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13
Heat the oil in a large skillet until shimmering.
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14
Add the fish, skin-side down, and cook over moderately high heat until the skin is crisp, about 4 minutes.
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15
Turn the fillets and cook until just opaque throughout, about 2 minutes longer.
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16
Bring the broth to a boil.
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17
Stir-fry the vegetables over high heat to rewarm them.
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18
Put the noodles in 4 shallow soup bowls and pour the boiling broth over them.
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19
Spoon the vegetables over the noodles and top with the fish, skin-side up.
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20
Sprinkle with the chives, basil, cilantro and sesame seeds and serve.
