Miso-crusted black cod with smoked tuna broth and soba noodles

Broth

Bring to a simmer on medium heat:
4 c water
1" roughly chopped ginger
1 stalk lemongrass
1 small piece dired kombu

Remove from heat and add, and let stand for 10 min:
1/4 c dried bonito flakes

Stir in then strain (then store):
2 T soy sauce
1 1/2 T rice vineger

Marinade

In a double-boiler, mix together on medium heat, then remove from heat and let cool (or store):
1/2 c miso paste
1 c white sugar
2 T sake

Marinade 4 x 5oz fillets of black cod with skin on for 30 min

Scrape off marinade, bake at 400F for 8 min, remove from oven and let stand for 2 min

Make up 4 bowls with

2 bundles of cooked soba noodles
1/4 of broth
thin slices of shitake mushrooms
black cod
chopped green onions

Serves 4

from Araxi restaurant