Swordfish over Ginger Hot and Sour Soba Soup

Bring water to a boil in a pot. Rinse swordfish and pat dry; season both sides with a pinch of salt and pepper. Reduce boiling water to a simmer. Stir in bouillon and 3/4 of the lime juice. Add carrots bean sprouts soy sauce green onions jalapeno lemongrass cilantro 2/3 of the garlic and ginger. Simmer broth for at least 10 minutes.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add mushrooms; season with a pinch of salt and pepper and add remaining garlic. Cook until tender about 5 minutes. Transfer mushrooms to a bowl. Wipe the pan clean if there are bits stuck to the bottom.

Return pan to medium-high heat; add remaining olive oil and swordfish. Cook until internal temperature reaches at least 145 degrees F (63 degrees C) 4 to 5 minutes per side. Squeeze remaining lime juice over the fish and set aside to rest.

Add mushrooms and bok choy to the broth. Continue simmering on low about 5 minutes. Add soba noodles; cook until heated through 5 to 7 minutes. Add sesame oil.

Cut each block of noodles in half and divide between 4 bowls. Ladle vegetables and broth over the top. Cut swordfish steaks into equal pieces and place one on top of each bowl.