Preheat oven to 450℉.
Bring a pot of water to a simmer. Add the bok choy and allow to steam for about five minutes.
Soften the glass noodles by soaking them in hot water for at least five minutes.
Assemble the steamed baby bok choy, mushrooms and the softened glass noodles in four individual or one large ceramic cazuela (or any oven-proof pan).
Add 2 cups of miso-dashi broth to each mix OR all 8 cups if using one large ceramic cazuela.
Season the halibut fillets with salt and pepper and place them on top of the mix.
Add a tablespoon of unsalted butter on top of each fillet.
Bake at 450℉ for about 15 minutes until the fillets are cooked and tender.
Garnish with fresh chopped Italian parsley. Enjoy!