• One 7-ounce package green tea soba noodles, or plain soba noodles, or spaghetti
• 6 cups chicken stock or low-sodium chicken broth*
• Three 1/4″ slices fresh ginger
• 1/2 teaspoon Chinese five spice powder
• 4 (3-ounce) tilapia fillets, any visible bones removed**
• 1 large portabello mushroom (furry gills scraped out and discarded), sliced
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• Fresh cilantro leaves and Sriracha sauce, for serving
Bring a large pot of water to a boil and cook the noodles according to package directions. Drain.
Meanwhile, heat the chicken stock, ginger slices, and five spice powder to a hard simmer. Add the mushrooms. Gently lower the fish into the broth, add the salt and pepper, and turn the heat down as low as you can. Cover the saucepan, and poach the fillets for 8 minutes, or until opaque and cooked through.
Divide the noodles among 4 bowls. When the fish is ready, use a slotted spoon to carefully lay a fillet atop each tangle of noodles. Ladle with the broth and mushrooms (discard the ginger). Garnish with a leaf or two of cilantro, and pass the Sriracha alongside.
* Bon Appétit chefs use house-made stock in our kitchens. Home cooks may opt to use one 32-ounce carton and one 14.5 ounce can high-quality chicken broth or stock instead.
** Source tilapia that’s listed as a “Best Choice” at seafoodwatch.org.