15 mins prep time 8 mins cooking time 1 servings 16 ingredients 16 Ingredients: 100ml chicken stock 30ml mirin 30 ml Japanese soy 15 ml cooking sake ½ tblsp sugar 1 cm cube fresh ginger (thinly sliced) 1 cup cooked soba noodles 2 stems broccolini (boiled for 1 minute) 2 small button mushrooms (sliced and boiled for 1 minute) 2 small pieces corn on the cobb (boiled for 7 minutes and grilled to colour) ¼ cup green peas (boiled for 1 minute) ¼ cup bean shoots ½ tblsp extra virgin olive oil 1 portion swordfish (cut into two pieces) To taste salt and pepper ¼ cup coriander and baby mustard seed shoots) Method: Make the broth by boiling together the stock, mirin, soy, sake, sugar, and ginger. Simmer for 5 minutes, and then set aside. Heat a pan with the olive oil and grill the seasoned swordfish for 2 minutes on each side. Place the hot noodles into a bowl and top with the broccollini, peas, mushrooms, corn and sprouts. Top with the swordfish and finish with the broth, coriander sprigs and a little mustard seed shoots.