Poached White Fish over Miso Noodle Soup

1 – 32 oz. box vegetable broth
3 tbsp. white miso paste
1 cup Sake
2 baby bok choy, julienned (white parts only)
1/2 cup shredded carrots
2 scallions, thinly sliced
1 tbsp. low sodium soy sauce
1/2 tsp. red pepper flakes
4 – 4oz. light white fish filets (tilapia, sole, etc) seasoned with fresh black pepper
1 – 9 oz. package Nasoya Japanese style noodles

Cook noodles according to package directions.

Meanwhile, in a large skillet or wok, over medium-high heat, whisk together broth, sake, soy sauce and red pepper flakes. Whisk in miso and stir until completely dissolved. Add boy choy, carrots and scallions. Bring to a boil; add fish, reduce to simmer, cover, and poach for 10 minutes.

Transfer fish to a plate with a slotted spoon. Divide noodles between four bowls, top with broth and fish.

Serves 4.