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.