Steamed Tilapia Over Cellophane Noodles with a Miso Broth
Delight your taste buds with this Steamed Tilapia Over Cellophane Noodles with a Miso Broth, a light and flavorful dish that's as nourishing as it is elegant. Perfectly steamed tilapia fillets rest atop delicate cellophane noodles, absorbing the rich, umami flavors of a miso-infused broth made with ginger, garlic, and soy sauce. Vibrant carrots and tender baby bok choy add a fresh, nutritious crunch, while sesame oil and a splash of rice vinegar provide a subtle nutty tang. Garnished with scallions, cilantro, and a squeeze of lime, this recipe strikes a perfect balance between savory and refreshing. Ready in under 45 minutes, it's an easy yet impressive meal that’s perfect for weeknight dinners or special occasions. Keywords: steamed tilapia recipe, miso broth, cellophane noodles, healthy seafood dish.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 200 grams Cellophane noodles (also called glass noodles or bean thread)
- 3 tablespoons White miso paste
- 2 tablespoons Soy sauce
- 1 tablespoon Ginger, finely grated
- 2 cloves Garlic, minced
- 1 tablespoon Sesame oil
- 2 pieces Scallions, thinly sliced
- 1 medium Carrot, julienned
- 2 heads Baby bok choy, halved
- 4 cups Chicken or vegetable stock
- 1 teaspoon Rice vinegar
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh cilantro, for garnish
- 4 pieces Lime wedges, for serving
Instructions
Soak the cellophane noodles in room-temperature water for 15 minutes, or until softened. Drain and set aside.
Prepare a steamer basket or steamer setup. Sprinkle the tilapia fillets lightly with salt and pepper on both sides. Arrange the fillets in the steamer, ensuring they do not overlap. Steam for 8–10 minutes, or until the fish is opaque and flakes easily with a fork.
In a medium pot, combine the chicken or vegetable stock, miso paste, soy sauce, grated ginger, and minced garlic. Whisk until the miso paste dissolves. Bring the mixture to a simmer over medium heat.
Add the julienned carrot and halved baby bok choy to the miso broth. Simmer for 3–5 minutes, or until the vegetables are tender but still vibrant.
Drizzle sesame oil and rice vinegar into the broth for added depth of flavor. Stir gently to combine. Taste and adjust seasoning with additional salt or soy sauce, if needed.
Divide the soaked and drained cellophane noodles among serving bowls. Place a steamed tilapia fillet on top of the noodles.
Ladle the hot miso broth and vegetables over the noodles and fish, ensuring each bowl gets an even portion of the broth and vegetables.
Sprinkle each bowl with sliced scallions and fresh cilantro. Serve immediately with lime wedges on the side for an added burst of acidity.
Nutrition Facts
Calories |
1582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 7779 mg | 338% | |
| Total Carbohydrate | 206.1 g | 75% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 11.5 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 406 mg | 31% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
