Miso Alaska Sole and Yuzu Soba Noodle Bowl
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hr 5 mins
- Servings: 4
For the dressing:
- 1 (10-12 ounce) bottle sesame-ginger or yuzu Asian style dressing
For the aoili:
- Prepared Asian style aioli
For the sweet potatoes:
- 1 pound sweet potatoes or yams
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
For the noodles:
- 12 ounces soba noodles
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
For the fish:
- 1 pound of wild Alaska sole fillets
- 2 teaspoons canola oil
Greens:
- 8-12 cups of mixed greens
Preparation
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Step 1 Prepare sweet potatoes
Preheat oven to 400°. Dice the sweet potatoes. Place in a mixing bowl, toss with olive oil and put evenly onto a parchment-lined sheet pan; season with salt and pepper. Roast 12-15 minutes until golden brown.
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Step 2 Make noodles
Add 2 quarts water and salt to a medium pot. Bring to a boil, add the soba noodles, cook for 4-5 minutes or until tender. Drain the noodles well; toss in a bowl with olive oil and place onto a sheet tray to cool.
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Step 3 Cook fish
Preheat broiler to 400°. Spread oil on a non-stick baking sheet, where fish will be placed. Evenly coat a fish portion with miso sesame aioli. Broil 4-5 minutes, several inches from heat, until light golden brown, and fish is cooked through. Be careful not to burn.
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Step 4 For each serving
In a mixing bowl, toss the soba noodles with 2 tablespoons yuzu ginger dressing and optional chives. Place noodles on top of the greens and add the roasted sweet potatoes. Place a sole fillet on top of the noodles. Pour on 1 tablespoon of dressing. Garnish with a lemon wedge, sesame seeds, seaweed snacks, and pickled ginger, if desired.
