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Ingredients
- 1 tsp olive oil
- 1 tsp sesame oil
- 8 ounces brown mushrooms, sliced (preferably cremini or shiitake)
- 1 (3-ounce) package ramen noodles
- 2 (8-ounce) halibut or other mild white-fish (salmon also works well)
- Kosher salt
- Freshly ground white pepper
- 1 Tbsp honey
- Pinch of chili flakes
- 6 medium shrimp, peeled and deveined
- 1/2 Vidalia onion, sliced Lyonnaise-style
- 4 scallions, sliced on a bias
- 2 Tbsp soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 cups miso or vegetable stock (is using miso, the measurement is 2 tso miso paste for 2 cups water)
Details
Servings 2
Preparation
Step 1
Preheat the oven to 400F. Heat a saute over high heat, add the oils, then add the mushrooms and toss; cook until caramelized, about 3 to 4 minutes. Transfer to a plate and set aside. Bread the "loaf" of noodles into 2 equal parts. Season the fish with salt and white pepper, spread a little honey on each filet, and sprinkle with chili flakes. Line the serving bowls with aluminum foil, making sure there is a lot hanging over the edges. Lay one half-loaf of noodles in each bowl and top with the fish. Spread the shrimp, mushrooms, and onions around the bottom. Top with the scallions. Pull the foil up around the food and crimp it to seal, leaving one tiny opening in each pouch. Mix the liquids together and pour half into each pouch and then seal. Set the pouches on a baking sheet and place in the oven for 22 to 25 minutes. Set the pouches back in the bowls and open at the table. Serve with chopsticks and a spoon.
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