2 |
red mullet, scaled, filleted and pin-boned, about 500 g each |
50ml |
light rapeseed oil, plus extra for oiling |
1 litre |
water |
1 tablespoon |
instant dashi flakes |
2 tablespoons |
white miso paste |
50g |
dried ceps |
6 |
spring onions, finely sliced, (white and green parts separated) |
50g |
shimeji mushrooms |
50g |
eryngii (or oyster) mushrooms |
75g |
shiitake mushrooms |
1 |
garlic clove, peeled and finely chopped |
1 |
lime, juiced |
300g |
packet dried udon noodles |
200g |
tofu, cut into cubes |
|
sea salt |
|
freshly ground black pepper |