PREP DETAILS

Servings: 4

INGREDIENTS

• juice from 1 lemon

• juice from 1 lime

• 1/2 tbsp miso

• 2 scallions, chopped

• 8 oz cod, cut into 1-inch cubes

• 1/2 lb dried udon

• 3 tbsp olive oil

• 1 stalk lemongrass, tough outer leaves removed

• 2-in piece ginger, peeled and chopped

• 2 shallots, finely chopped

• 2 red chilies, chopped

• 1/2 c sake

• 1 tbsp granulated sugar

• 1 kombu sheet

• 1/2 c soy sauce

• 2 baby bok choy, thinly sliced crosswise

• 1/4 lb tofu, diced

• 4 eggs

DIRECTIONS

In a bowl, combine the lemon juice, lime juice, miso and scallions. Toss with cod and let marinate for 30 minutes.

Bring 5 cups of salted water to a boil. Add the udon and cook until softened, about 4-6 minutes. Strain and set aside.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add lemongrass, ginger, shallots and chilies and sauté until fragrant, about 2-3 minutes. Add the sake, sugar, kombu, soy sauce and 4 cups of water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Strain through a fine chinoise, discarding the solids, then return the broth to a boil. Add the bok choy, marinated cod, scallions, and noodles and simmer for 2 minutes. Remove from heat and stir in the tofu.

Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add eggs and cook sunny side up until the yolk is set, about 3 minutes. To serve, divide the broth and noodles between four soup bowls. Top with a fried egg.