Recipe courtesy of Chris Matthews,FOODetc. Catering.
In a bowl, add the ingredients for the marinade ingredients, except tofu. Mix. Add tofu and toss. Cover and refrigerate for at least one hour.
Rub cod with sesame seeds and season.
In a medium sized pot, whisk the miso together with a small amount of the water. Whisk in the rest of the water.
Take off the outside husk of lemon grass. Split the lemon grass down the middle. Add it to the miso broth.
Bring broth almost to a boil then immediately reduce heat to a low simmer. Simmer for 30 minutes.
Heat a non-stick skillet. Add 1 tablespoon grapeseed oil.
Remove tofu from marinade. Reserve marinade to drizzle over final dish.
Sear tofu on both sides until well browned. Remove from heat. Cut into 1/2 inch cubes. Set aside.
Heat sauté pan on high heat and add remaining 2 tablespoons of grapeseed oil and sesame oil.
Add fish flesh side down. Add shitake mushrooms. Cook mushrooms and fish for about 8 minutes or until fish is cooked through.
Cook the noodles in salted, boiling water.
Imagine the bowl is split into 5 wedge shaped sections.
Place baby bok choy pieces in one section of bowl.
Put shitake mushrooms in section beside the bok choy.
Put udon noodles in section on other side of bok choy.
Put enoki mushrooms in section beside shitake mushrooms.
Put fish into last open section of bowl.
Put tofu cubes into centre of bowl.
Ladle broth into bowl until it is just under the contents of the bowl.
Lay three strips of nori over the fish.
Drizzle tofu marinade lightly over the dish and serve immediately. Daikon sprouts can be added as a complimentary garnish.