Asian Vegetable Noodle Broth Bowls with Pan Seared Fish
When you’re craving something comforting yet light, these Brothy Asian Noodle and Fish Bowls deliver the perfect balance. Delicate, flaky fish simmers gently in a fragrant broth infused with ginger, garlic, and soy, while tender noodles soak up every savory drop. Crisp vegetables add color and freshness, making this a meal that feel both nourishing and indulgent.
Servings: 2
Ingredients
- Salt
- 1 small broccoli crown cut into small florets (approximately 2 cups)
- 3 ounces whole-wheat spaghetti broken in half
- 4 cups chicken broth
- ¼ cup soy sauce or tamari
- 1 teaspoon curry powder hot or mild
- 1 tablespoon minced ginger
- 3 cloves garlic minced
- 1 large carrot coarsely shredded or 1 cup purchased julienned carrots
- ½ small red bell pepper
- 1 bunch scallions white and light green part only, thinly sliced diagonally, divided
- 2 tablespoons seasoned rice vinegar
- Sriracha hot sauce to taste
- 1 tablespoon canola oil or vegetable oil
- 2 (8-ounce) grouper or other white fish fillets or other white fish fillets
- Freshly ground black pepper to taste
- Black sesame seeds for garnish
Instructions
- Prepare an ice bath. Bring a saucepan of salted water to a boil. Add the broccoli florets and blanch for 10-15 seconds or until they turn bright green. Remove with a slotted spoon to the ice bath. Cool and drain.
- Drop the spaghetti into the boiling water and cook until al dente, approximately 5-6 minutes. Drain in a colander and discard cooking water.
- Using the same saucepan, bring chicken broth, soy sauce (or tamari), curry powder, ginger and garlic to a simmer. Add the carrots and bell pepper and simmer uncovered 8-10 minutes or until vegetables are almost tender. Add all but 2 tablespoons of the scallions, reserving the remainder for garnish. Add rice vinegar and Sriracha hot sauce. Transfer noodles and broccoli to the broth and heat through. Keep warm.
- Heat oil in a non-stick skillet over medium-high heat. Season grouper fillets with salt and black pepper to taste and place in the pan. Reduce heat to medium and cook 3-4 minutes per side or until fish easily flakes with a fork.
- Serve noodles and vegetables in bowls topped with a piece of fish. Garnish with remaining scallion and black sesame seeds.
Notes
SUBSTITUTIONS:
- To make the dish vegetarian or vegan, use vegetable broth in place of chicken broth and tofu in place of fish.
- If watching carbs, change out the noodles for a spiralized vegetable.
- Use chicken instead of fish and vary the type of fish.
Nutrition
Serving: 1 | Calories: 395kcal | Carbohydrates: 64g | Protein: 21g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 3474mg | Potassium: 1730mg | Fiber: 10g | Sugar: 9g | Vitamin A: 8628IU | Vitamin C: 334mg | Calcium: 230mg | Iron: 6mg