WATER TRIBE NOODLES INSPIRED BY THE LEGEND OF KORRA

For the Fish Stock

In a medium mixing bowl, add fish bones, carcass, wine and salt. Using your hands, coat the fish bones in the wine and salt and allow to sit for 5-10 minutes.

While the fish is marinating, prepare the aromatics by slicing ginger and green onions.

In a wok or Dutch oven over medium high heat, add oil. Once shimmering, add ginger and scallions and stir to combine.

Once the aromatics are fragrant, add fish bones and carcass with water to cover. Bring to a boil, then reduce to a gentle simmer.

Cook for 30-45 minutes, skimming any scum that rises to the surface using a paper towel. Once the fish bones are softened, strain the stock through a fine mesh sieve. Set aside and cover. Refrigerate until ready to use.

For the Spinach Noodles

In a medium saucepan add water and bring to a boil. Then add spinach and cook for several minutes to allow it to wilt.

Then transfer to a blender, reserving the liquid in a heat-proof bowl. Blend until paste-like consistency and the fibers are pulverized, then strain through a fine mesh sieve lined with cheesecloth.

In a mixing bowl, combine flour, salt, and kelp powder. Whisk until homogenous.

Then add all of the spinach paste and mix to fully combine.

Turn the mixture out onto a clean, workable surface and knead until a soft, smooth, dough ball forms. This should take about 5-10 minutes. It should be soft and springy to the touch.

Wrap in plastic wrap and rest for about 15 minutes.

Roll out the dough to about ⅛ inch thick.

Using a pasta machine on the fettucine setting or a paring knife, cut and transfer the uncooked pasta to a parchment-lined baking sheet along with a dusting of flour.

For the Assembly

Bring a large pot of water to a boil and add salt. Add noodles and cook for only about 2 minutes, or until tender. Drain noodles and rinse in cold water.

Add cooked noodles to a serving bowl. Ladle warm fish stock over the top and serve immediately.