Ingredients

• 1 (32-ounce) container vegetable broth
• 3 tablespoons miso paste
• 1 cup sake or white wine
• 3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced
• 3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish
• 2 tablespoons soy sauce
• 1 pound tilapia fillets
• 12 ounces udon noodles

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Instructions

1. Watch how to make this recipe.
2. In a large pot over high heat, bring water to boil for noodles.
3. In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add tilapia fillets, cover, and poach for 10 minutes.
4. Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.