Miso Sea Bass Ramen

Hearty, healthy-ish miso ramen with super crunchy panko sea bass filet and this time with those yummy udon noodles. Super quick and absolutely delicious!

Ingredients

Ingredients
Servings:
Ramen
g
Bacon
Garlic Clove
Shallots
cm
Fresh Ginger
tbsp
Olive Oil
ml
Chicken Broth
ml
Coconut Milk
ml
Soy Sauce
g
White Miso
tbsp
Chili Paste
g
Udon Noodles
tbsp
Toasted Sesame Oil
Eggs
Fish
g
Sea Bass
g
Panko Bread Crumbs
g
All-Purpose Flour
Eggs
tbsp
Olive Oil
Spring Onion
Nori

Instructions

Preparing In The Kitchen
  1. Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
  2. Heat a large Dutch oven/pot with olive oil over medium heat.
  3. Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
  4. In the end in the soup, stir in the noodles and sesame oil. Let sit 5 minutes or until the noodles are soft.
  5. In the meantime, prepare the sea bass. Whisk the eggs in a deep plate. Put the flour and panko in two more deep plates. Turn the sea bass one after the other first in flour, then in egg and finally in panko.
  6. Heat the oil in a pan and fry the breaded fish fillets in it at a medium temperature for about 3-5 minutes on each side. Drain the fried fillets on kitchen paper.
  7. Cook the eggs in boiling water for about 6 minutes until they are waxy. Quench in cold water, peel and cut in half.
  8. To serve, divide the noodles between bowls and pour over the soup. Add the fish. Top as desired with egg, green onions, sesame seeds and nori.

Preparing In The Kitchen
  1. Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
  2. Heat a large Dutch oven/pot with olive oil over medium heat.
  3. Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
  4. In the end in the soup, stir in the noodles and sesame oil. Let sit 5 minutes or until the noodles are soft.
  5. In the meantime, prepare the sea bass. Whisk the eggs in a deep plate. Put the flour and panko in two more deep plates. Turn the sea bass one after the other first in flour, then in egg and finally in panko.
  6. Heat the oil in a pan and fry the breaded fish fillets in it at a medium temperature for about 3-5 minutes on each side. Drain the fried fillets on kitchen paper.
  7. Cook the eggs in boiling water for about 6 minutes until they are waxy. Quench in cold water, peel and cut in half.
  8. To serve, divide the noodles between bowls and pour over the soup. Add the fish. Top as desired with egg, green onions, sesame seeds and nori.

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