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Miso and Yuzu Wild Alaska Sole Soba Noodle Bowl (Foodservice)

Miso and Yuzu Wild Alaska Sole Soba Noodle Bowl (Foodservice)
Healthy and fresh Alaska seafood bowl featuring wild Alaska sole paired with fresh veggies and bold flavors.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Servings: 4
  • Yield: 4 bowls


  • Mixed greens

  • 8 ounces mixed greens
  • Soba noodles

  • 6 quarts water
  • 1 tablespoon kosher salt
  • 1/4 teaspoon black pepper, finely ground
  • 8 ounces soba noodles
  • 2 teaspoons extra virgin olive oil
  • Roasted sweet potatoes

  • 1 pound sweet potatoes or yams, diced 3/4 inch
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper, finely ground
  • 1 tablespoon honey
  • Yuzu ginger dressing (makes 12 servings)

  • 1/4 cup rice wine vinegar
  • 1/3 cup yuzu juice or ponzu
  • 1 1/2 tablespoons Dijon mustard
  • 1/3 cup honey
  • 2 tablespoons white miso
  • 2 teaspoons garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon kosher salt
  • 10 ounces canola oil
  • 2 tablespoons sesame oil
  • 2 teaspoons orange zest
  • 1/2 teaspoon black pepper, finely ground
  • Miso sesame aioli (makes 12 servings)

  • 1 lemon, zested and juiced
  • 1 1/2 cups mayonnaise
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons fresh ginger, grated
  • 2 tablespoons white miso
  • 1 tablespoon sesame oil
  • 1/4 teaspoons kosher salt
  • 1/8 teaspoon black pepper, finely ground
  • 1 tablespoon fresh chives, chopped 1/8 inch
  • Broiled miso wild Alaska sole

  • 1-1 1/4 pounds Wild Alaska sole
  • 4 tablespoons miso sesame aioli
  • 2 teaspoons canola oil
  • Other

  • 1/4 cup chives, chopped 1/2 inch
  • 2 avocados, each cut into 8 wedges
  • Garnish

  • 1 lemon, quartered, seeded
  • 4 teaspoons toasted sesame seeds or furikaki
  • 8 seasoned seaweed snack sheets
  • 4 tablespoons pickled ginger


  1. Step 1 Prepare greens

    Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.

  2. Step 2 Prepare soba noodles

    Place water, salt and pepper in an 8-10-quart pot and bring to a boil, add the soba noodles and cook for 4-5 minutes until tender. Drain the noodles well; toss in a bowl with olive oil and place onto a sheet tray to cool. When cool, transfer to a container and refrigerate up to 3 days.

  3. Step 3 Roast sweet potatoes

    Preheat oven to 500°F. In a mixing bowl, toss the sweet potatoes with olive oil and place evenly onto a parchment lined sheet pan. Evenly season with salt and pepper. Cook for 12-15 minutes until golden brown and edges are slightly charred. Remove and drizzle honey evenly over the top. Cool, cover and refrigerate. May be served warm or cold.

  4. Step 4 Make yuzu ginger dressing

    In a blender or food processor, combine the vinegar, yuzu juice, mustard, honey, miso, garlic, ginger, salt and blend on medium speed for 25-30 seconds until ingredients are finely pureed. Increase speed to medium/high speed and begin to add both oils slowly until emulsified and velvety. Decrease speed to low and add the orange zest and pepper; mix to combine. Refrigerate up to 3 days.

  5. Step 5 Make miso sesame aioli

    In a blender or food processor, combine the lemon zest and juice, mayonnaise, vinegar, ginger, miso, sesame oil, salt, and pepper. Blend for 2-3 minutes, add chives, blend another 15 seconds. Refrigerate up to 3 days.

  6. Step 6 Broil wild Alaska sole

    Preheat broiler to 500°F. Spread oil on a non-stick baking sheet. Evenly coat the Alaska sole with the miso sesame aioli, ensuring semi-thick even coverage. Broil for approximately 3–4 minutes until light golden brown. Be careful not to burn.

  7. Step 7 Assemble bowls

    Prepare the vegetable, dressing, aioli, noodle and potato recipes in advance and refrigerate up to 3 days. Spread the mixed greens on the bottom of the bowl. In a mixing bowl, toss the soba noodles with 2 tablespoons of the yuzu ginger dressing and chives, ensuring all the noodles get evenly dressed. Place on top of the greens. Place the roasted sweet potatoes over and around the noodles, leaving a space in the middle to place the Alaska sole. Place the avocado wedges to one side of the noodles. Place the broiled miso Alaska sole on top of the noodles. Garnish with 1 tablespoon of dressing, lemon wedge, sesame seeds, seaweed snacks, and ginger.

  8. Step 8 Notes

    Wild Alaska cod, pollock, salmon, or halibut can be substituted. Cooking times may vary. Noodles can be served chilled or warm. Add Nanami Togarashi for spice.