Flounder In Ginger-Sesame Broth With Edamame And Bok Choy

• 2 teaspoons sesame oil
• 12 shiitake mushroom caps, thinly sliced
• 2 cups seafood stock (such as Kitchen Basics)
• 1 cup water
• 2 tablespoons mirin (sweet rice wine)
• 1 1/2 tablespoons white miso (soybean paste)
• 2 teaspoons rice vinegar
• 3 garlic cloves, thinly sliced
• 1 (2-inch) piece peeled fresh ginger, thinly sliced
• 4 (6-ounce) flounder fillets
• 2 cups chopped baby bok choy
• 1 cup frozen shelled edamame (green soybeans), thawed
• 2 green onions, thinly diagonally sliced
• 1 red bell pepper, thinly sliced
• 2 teaspoons black or white sesame seeds

1. Heat a large saucepan over medium-high heat. Add oil; swirl. Add mushrooms; saute 2 minutes. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 minutes.
2. Add fish to pan. Top with bok choy and edamame. Cover; simmer 6 to 8 minutes or until fish is done.
3. Remove fish from pan; divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

sesame oil, shiitake mushroom caps, seafood stock, water, mirin, white miso, rice vinegar, garlic, fresh ginger, flounder fillets, baby bok choy, green onions, red bell pepper, black

Taken from www.myrecipes.com/recipe/flounder-ginger-sesame-broth (may not work)