Miso Sablefish Soba Noodle Ramen with Pea Tips and Crispy Oyster Mushrooms

by Andraya Avison

Serves 2

30 minutes


For the miso sablefish:

  • 2 filets GoodFish Seafood Co. sablefish, thawed, drained, and pat dry with paper towel
  • 2 tbsp. white miso paste
  • 2 tbsp. sake
  • 1 tbsp. mirin
  • 1 tbsp. soy sauce
  • 2 tbsp. sugar
  • ¼ tsp. white pepper
  • 1 tbsp. neutral oil (I like grapeseed)


For the broth:

  • White ends from 2 scallions
  • 1 inch ginger, sliced (no need to peel)
  • 6 cups water
  • 2 pork bouillon cubes
  • 2 tsp. Dashi powder


For the ramen:

  • ½ lb. pea tips
  • 2 bunches soba noodles
  • 1 tsp. sesame oil
  • Dark green portions from 2 scallions, thinly sliced


For the crispy oyster mushrooms:

  • 2 cups oyster mushrooms
  • 1½  tbsp. rice flour
  • 1 tbsp. Soy sauce
  • Dash white pepper



Step 1: Prepare Sablefish

  • In a medium bowl, whisk together white miso paste, sake, mirin, soy sauce, sugar, and white pepper until smooth. 
  • While whisking constantly, gradually drizzle in 1 tbsp. oil. 
  • Add sablefish fillets to the bowl and coat the fish with marinade. Set aside in the fridge to marinate.


Step 2: Blanch Pea Tips

  • Bring a large pot of salted water to a boil.
  • Prepare a large bowl of ice water and place next to sink.
  • When water boils, add pea tips and cook for 30 seconds–1 minute. Drain in a colander and immediately transfer to ice water to stop cooking.
  • Drain and set aside.


Step 3: Prepare Ingredients

  • Trim white ends from scallion and set aside for broth.
  • Thinly slice dark green ends of scallion for garnish.
  • Tear oyster mushrooms into 2 inch pieces.


Step 4: Prepare broth

  • Bring water to boil in a medium pot. Crumble in bouillon cubes and whisk to combine.
  • Add dashi, mirin, white parts of green onion, and ginger slices.
  • Turn heat to medium-low and allow broth to gently simmer until ready to serve.


Step 5: Cook Soba Noodles

  • Meanwhile, bring a large pot of water to boil and cook soba noodles according to package directions.
  • Drain and rinse in colander with cold water.
  • Add sesame oil to noodles and toss to combine. Set aside.


Step 6: Prepare Crispy Oyster Mushrooms

  • In a medium bowl, gently toss oyster mushrooms with soy sauce.
  • Add rice flour and white pepper and gently toss again.
  • Heat 2 tbsp. neutral oil in a large nonstick pan over medium-high.
  • Once hot, transfer mushrooms to pan in a single layer.
  • Using a spatula, press mushrooms into pan, and then cook undisturbed for 2 minutes, or until caramelized on one side.
  • Flip mushrooms and cook another 2 minutes or until crispy.
  • Transfer to paper towel lined plate and set aside.


Step 7: Cook Sablefish

  • Preheat broiler to 550ºF with a rack positioned 4 inches from the top. Line a baking sheet with foil. 
  • Remove sablefish from marinade and place on baking sheet with skin-side down.
  • Once broiler is hot, transfer baking sheet with sablefish to top rack and cook until sablefish is cooked through and slightly caramelized on top, approximately 10 minutes. Monitor closely to prevent burning!


Step 8: Serve

  • Using tongs or a slotted spoon, remove ginger and white parts of scallions from broth and discard.
  • Transfer soba noodles to broth and cook 1–2 minutes, or until heated through.
  • Divide broth and noodles between serving bowls.
  • Top with pea tips, crispy mushrooms, and sablefish (I take the skin off but you can keep it on if you like).
  • Garnish with green onions.
  • Enjoy!


Leave a comment

All comments are moderated before being published

Shop now

The crispy lingcod cubes in this sweet, salty, savory, and slightly spicy sauce are an easy weeknight meal – you could prepare this at home any night of the week!

Andraya Avison