Flounder in Ginger-Sesame Broth with Edamame and Bok Choy



  • 2 tsp sesame oil
  • 1 cup matchstick-cut carrots
  • 2 cups vegetable stock
  • 1 cup water
  • 2 tbsp mirin
  • 1 1/2 tbsp white miso
  • 2 tsp 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, thawed
  • 2 green onions, thinly diagonally sliced
  • 1 red bell pepper, thinly sliced
  • 2 tsp black or white sesame seeds


  1. Heat a large saucepan over medium-high heat. Add oil; swirl. Add carrots; sauté 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. Serves 4.

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