In a large pot add the chicken broth, soy sauce, ginger and fish sauce.
Bring to a boil, reduce to a simmer and cook until the broth has reduced by ¼ to 9 cups.
Remove from heat, discard ginger, and hold warm.
In a small bowl blend the sriracha with the honey.
Heat a large sauté pan, and add the canola and sesame oil.
Brush each side of the chosen Alaska fish with the honey sriracha. ***
Place carefully into pan, and cook 2-3 minutes, turn, baste.
Cook until done about 2-3 minutes.
Remove, baste hold warm.
In a sauce pot add 6 ozs. cooked udon and 12 ozs. of the broth, along with 4 pieces of the bok choy, split in half lengthwise and 2 shitake mushroom, sliced thin.
Bring to boil, reduce to simmer and cook 2 minutes.
Add 1 oz. of diced tofu, 6 bamboo shoots and 6 waterchestnuts and cook until everything is hot about 1-2 minutes.
Remove everything to serving bowl. Top with cooked fish.
Garnish with 1 tsp. of chopped cilantro and drizzle ½ tsp. sesame oil. Serve
Ingredients
36 each bamboo shoots, sliced
24 each bok choy, baby, separated into individual leaves with stems attached
