15 mins prep time 8 mins cooking time 1 servings Method: Make the broth by boiling together the stock, mirin, soy, sake, sugar, and ginger. Simmer for 5 minutes, and then set aside. Heat a pan with the olive oil and grill the seasoned swordfish for 2 minutes on each side. Place the hot noodles into a bowl and top with the broccollini, peas, mushrooms, corn and sprouts. Top with the swordfish and finish with the broth, coriander sprigs and a little mustard seed shoots.