Photo: Randy Mayor; Styling: Claire Spollen
To prevent the flounder from flaking apart before serving, use a long, flat spatula to gently remove each fillet from the broth.
Serves 4 (serving size: 1 fish fillet and 1 cup broth-vegetable mixture)
1. Heat a large saucepan over medium-high heat. Add oil; swirl. Add mushrooms; sauté 2 minutes. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 minutes.
2. Add fish to pan. Top with bok choy and edamame. Cover; simmer 6 to 8 minutes or until fish is done.
3. Remove fish from pan; divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.