•2 cups water
•4 tablespoons red miso (aka-miso) or white miso, divided (Hikari was the brand I used)
•8 shiitake mushrooms, stemmed, thinly sliced
•3 green onions, dark and pale green part thinly sliced, white part minced
½ red pepper thinly sliced & chopped
1 head of bok choy, chopped
•2 tablespoons vegetable oil, divided
•1.5 tablespoons minced peeled fresh ginger
1 Tablespoon chopped shallots
•2 6-ounce skinless striped bass fillets
•1/4 cup panko (Japanese breadcrumbs)
Chopped cilantro
Serves 2

Whisk 2 cups water and 2 tablespoons miso in medium saucepan. Add shiitake mushrooms, ½ T of ginger & red pepper and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in green onion. Simmer on low for 5 minutes. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons miso, shallots, 1 tablespoon vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
Heat 1 tablespoon vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3-5 minutes. Turn fillets over and sauté until cooked through, about 3-5 minutes. Divide shiitake mushroom broth between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.