Hot and sour Asian-inspired flavors of lemongrass, lime, ginger, and jalapeno come together in this hot and sour soba noodle soup topped with seared swordfish and bok choy.
- 4 cups water
- 2 (6 ounce) swordfish steaks
- salt and freshly ground black pepper to taste
- 2 tablespoons reduced-sodium vegetable bouillon
- 1 medium lime, juiced, divided
- 1 cup shredded carrots
- 1 cup bean sprouts
- 2 tablespoons reduced-sodium soy sauce
- 4 green onions, chopped
- 1 red jalapeno pepper, seeded and diced, or to taste
- 1 stalk lemongrass, split lengthwise
- 5 sprigs cilantro, stemmed and roughly chopped
- 1 tablespoon minced garlic, divided
- 1 ounce finely chopped ginger
- 2 tablespoons olive oil, divided
- 5 ounces shiitake mushrooms, stemmed and sliced
- 2 heads baby bok choy, cut into 1-inch pieces
- 14 ounces buckwheat noodles
- 3 drops sesame oil, or more to taste
- Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots, bean sprouts, soy sauce, green onions, jalapeno, lemongrass, cilantro, 2/3 of the garlic, and ginger. Simmer broth for at least 10 minutes.
- Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender, about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom.
- Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C), 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest.
- Add mushrooms and bok choy to the broth. Continue simmering on low, about 5 minutes. Add soba noodles; cook until heated through, 5 to 7 minutes. Add sesame oil.
- Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.