Easy Miso Fish Soup with Soba {For Two!}

Cut the fish: Place the fish on a cutting board and cut into 2-inch pieces. Set aside. Sally Vargas | Banner Art Credit: Elena Resko Cook the soba noodles: In a large pot, bring 2 quarts of water to a boil. Add the soba noodles and cook for 2 to 3 minutes, or until tender but still a little firm. Drain in a colander and rinse under cold running water to remove the surface starch. Divide the noodles between two large soup bowls and add 1 teaspoon of sesame oil to each bowl. Toss the noodles with the oil to make sure they are well coated. Set aside. Sally Vargas | Banner Art Credit: Elena Resko Sally Vargas | Banner Art Credit: Elena Resko Cook the vegetables in the broth: Set the same pot you used to cook the noodles over high heat and add chicken stock and 1 cup water. Bring the liquid to a boil. Add the mushrooms and snap peas. Reduce heat to medium-low and simmer, uncovered, for 3 minutes. Cook the fish and edamame: Add the edamame and fish to the pot and cover with a lid. Cook at a gentle simmer (small bubbles around the edges) for 3 to 5 minutes, or until the fish is just cooked through and is opaque in the center. Exact cooking time will depend upon the thickness of the fish pieces. Finish the soup: With a slotted spoon, remove the fish from the broth and divide it among the bowls, placing it on top of the noodles. In a small bowl, whisk the miso into 1/2 cup of hot water to make a smooth slurry. Stir it into the hot broth along with the cilantro and parsley. Ladle the broth and vegetables over the noodles and sprinkle with chopped chives. Serve the soup: Ladle the soup over the bowls of noodles and top each with chopped chives.