• ¼ lb buckwheat noodles
• 4 cups vegetable stock
• 2 tbsp lemongrass
• 6 oz sea bass (or fish of choice)
• 4 bok choy, halved
• 4 shiitake mushrooms, sliced
• ¼ bunch yellow chives, sliced
• ½ cup pressed five-spice tofu

Garnish

• 1 tbsp scallions, sliced
• 6 leaves Thai basil, sliced

Cook Buckwheat Noodles

1. Cook buckwheat noodles in boiling water for 5 minutes. Strain and shock in cold water. Set aside. (Noodles will be rewarmed just before serving)

Poach Fish

1. Bring vegetable stock to boil, add lemongrass, lower heat and simmer for 15 minutes
2. Add fish, return stock to a simmer, and poach for 5 minutes. Remove fish from pot and set aside

Cook Vegetables & Tofu

1. To the vegetable stock, add shiitake mushrooms, bok choy, yellow chives and tofu and  cook for 3 minutes at a boil.  Remove and place in serving bowl

Plate & Serve

1. Reheat cooked buckwheat noodles in vegetable stock for 1-2 minutes
2. Portion the buckwheat noodles into two bowls or plates
3. Add the fish. Ladle hot vegetable stock over noodles and fish
4. Garnish with scallions and Thai basil