Time: 1 hour

Serves: 2

  • 3 (6-inch) pieces dried kelp (kombu), wiped with a damp paper towel 1 1/2 cups dried bonito flakes
  • 2 tablespoons light miso
  • 8 ounces shiitake mushrooms, stemmed and halved
  • 2 (6-ounce) center-cut black sea bass fillets, skin on
  • Kosher salt and freshly ground black pepper
  • 2-inch piece of fresh ginger
  • 1 handful fresh cilantro, plus more for garnish
  • 2 heads baby bok choy, halved lengthwise
  • 1 pound fresh udon noodles
  • 2 green onions, white and green parts, chopped
  • Several shakes of chile-sesame salt

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Recipe courtesy Tyler Florence

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Edited: October 15th, 2009