Red mullet and mushroom miso broth with shiso oil

Method

1. First make the shiso oil. Have a bowl of iced water ready. Bring a pan of salted water to the boil, add the shiso and spinach leaves and cook for 1 minute. Remove immediately and plunge into the iced water to cool quickly. Drain and squeeze out the excess water.
2. Put the shiso and spinach into a blender and add the ginger, sugar, rapeseed oil and some salt and pepper. Blitz for 2 minutes, then pour into a jug or bowl, cover and refrigerate.
3. Preheat your grill to high. Oil a grill tray and sprinkle with salt and pepper. Slice each red mullet fillet into 2 equal pieces, lay on the grill tray and turn to coat in the oil and seasoning, then place skin side up. Set aside.
4. Put the water and dashi flakes into a saucepan over a medium heat and bring to a simmer, then whisk in the miso paste and dried ceps. Cover the pan, remove from the heat and leave to stand for 10 minutes.
5. Meanwhile, heat a frying pan over a medium heat and add the rapeseed oil. When hot, add the white spring onions and all of the mushrooms. Cook for 3 minutes, then add the garlic. Season with salt and pepper to taste and add the lime juice, stirring to deglaze. Remove from the heat and put to one side.
6. Strain the miso liquor through a fine sieve into a clean pan, discarding the ceps, and bring to the boil. Add the noodles and cook for 2 minutes until they are just tender.
7. Cook the fish under the grill for 2 minutes. Add the green spring onions and tofu to the broth and heat for 1 minute.
8. Ladle the broth, noodles and mushrooms into 4 warmed bowls, sharing them equally. Add 2 pieces of red mullet to each bowl and finish with a drizzle of shiso oil. Serve at once.