Miso bok choy

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2 baby bok choy 8 oz shiitake mushrooms 2 tbsp olive oil 2 tsp fresh ginger 2 cloves garlic, grated 2 cups chicken bone broth 2 tbsp tamari 1 tbsp sriracha Green onion Chili garlic oil Sesame seeds Cooked white rice Miso black cod: ¼ cup coconut sugar 3 tbsp mirin ¾ cup white miso 1 tbsp rice wine vinegar ¼ cup water 4 (6-7 oz) black cod filets Simmer sugar, mirin, miso, rice vinegar, and water until sugar dissolves. Let cool. Pour over fish, cover, and refrigerate 12–24 hours. Preheat oven to 350°F. Wipe off marinade. Bake 7 min, then broil 5 min until charred. Sauté mushrooms (10 min), add garlic & ginger (2 min), set aside. Sear bok choy (5 min). Simmer bone broth, tamari, and sriracha. Add mushrooms back in. Rice + broth + bok choy + cod. Garnish with green onion & sesame seeds.

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