Kiss Me Fish Ramen with Miso Creamed Spinach

SH sole
Savory sole with soba ramen topped with a light, mushroom sake sauce. (Addition of miso creamed spinach.)

Serves 4

Mr. Artifact has a theory that the title of a post is more important than the content.  Thus, this weirdly provocative title describes a savory, Japanese fish dish in a light, mushroomy sake sauce.  So, we will see if the title drives interest or if pure culinary yumminess wins the day.  That notwithstanding, enjoy!

BTW, this sounds complicated, but it is not.  The cooking techniques are very simple:  you just have to get 3 pots and the oven going to do it. So. . . lots of dishes to wash.

The fishy part

  • Cedar or alder planks (if not planks, use a baking sheet) (Soak planks in water for 1 hour if using)
  • 1 lb filet of sole or other thin filet (more if you like)
  • 1 T extra virgin olive oil
  • ½ t smoked salt
  • Sprinkle of freshly ground pepper


  • 3 C cooked soba noodles, tossed in 1 t sesame oil (cook according to package directions, drain, rinse, return to pot, add oil, keep warm).


  • 3 C very thinly sliced mushrooms (any type)
  • 3 C chicken broth (homemade preferably)
  • 1 C sake
  • ½ C Braggs aminos (or tamari soy sauce)
  • 2 T minced garlic
  • 1 T minced ginger
  • 1 t minced jalapeno (or to taste–I like more)
  • 2 T honey mixed with 1 T rice wine vinegar
  • 1 T cornstarch mixed with 1 T water


  • 1 T sesame oil and 2 t sesame seeds
  • ¼ C finely sliced scallions

Creamed Miso Spinach

  • 1 package frozen spinach
  • 1 T butter
  • 1 T water
  • 1/4 C minced onions
  • 2 T white miso mixed with 1/2 C cream


  • Heat oven to 400 F.
  • Mix all sauce ingredients except for the honey/vinegar mix and cornstarch in a saucepan and heat ‘til combined and done.  Add cornstarch with water and heat ‘til thickened a bit. Add honey/rice wine vinegar.  Heat ‘til thickened slightly—more like a rich soup. Take off burner and cover to keep warm.  (All of this should take about 15 minutes.)
  • Cook soba noodles per directions (usually 4-5 minutes in boiling water). Drain, rinse then add ½ t sesame oil and toss to combine.    Set aside in covered pan to keep warm.
  • Saute onions in butter in a separate saucepan, add spinach and water, stir to warm.  Add cream miso mixture.   Set aside in covered pan to keep warm.

(You really do have to do these steps ahead of time, as the fish takes virtually no time to cook.)

  • Brush planks (or pan) with olive oil.  Place filets on plank/pan. Coat filets with more olive oil on top and sprinkle with smoked salt and pepper.
  • Put the fish on the planks (or tray) into the oven. Immediately turn the oven down to 325.  Bake fish for  10 minutes.
  • While the fish is cooking, make sure your sauce, soba noodles and creamed spinach are nice and hot.
  • Remove fish from oven.  It should be steaming and almost all done.  A bit underdone is great.
  • Compose the dinner by putting a mound of soba in the bowl/dish, top with the fish and creamed spinach; ladle on 1 cup (or more) of the hot sauce; garnish with a drizzle of the sesame oil/seed dressing; top with a generous handful of scallions.
  • Enjoy.

The Next Day:

kiss me sole ramen breakfast

(And if you have leftovers, hang on and do this same method, but top with a poached egg for breakfast!)



2 Comments Add yours

  1. Carole Morgan says:

    Sounds delicious and love the name

    Liked by 1 person

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