The addition of fresh herbs, a squeeze of citrus and hot pepper—and of course, the silky miso cod—elevates this quick, humble soup to superstar levels.
For this recipe, it’s best to marinate the fish the night before. Or, if you’re pressed for time, at least 30 minutes before cooking.
Courtesy of Bonnie Mo.
ingredients
Pan-Roasted White Miso-Glazed Cod
Soup
directions
In a small saucepan, bring the mirin and sake to a boil. Whisk in the miso until dissolved, add the sugar and cook over moderate heat, whisking, just until dissolved. Add toasted sesame oil.
Transfer the marinade to a large baking dish and let cool. Add the fish and turn to coat. Cover and refrigerate for at least 30 minutes or overnight, if you have time.
In a medium non-stick pan, heat vegetable oil. Scrape off majority of marinade from the fish, but don’t rinse. Cook, without disturbing for about 3-4 minutes. Gently flip and cook other side for another 3-4 minutes.
Cook the somen noodles in salted water and drain. Run cold water over the noodles to stop them from cooking, shake off any excess water and set aside.
In a medium sauce pan bring 4 cups of water to a boil. Reduce the heat to a gentle simmer and remove from heat. Pour some of the hot water into a small bowl and whisk in the miso paste to avoid clumping. Stir this back into the pot. Adjust amount of miso to your own liking.
Add bok choy and simmer until tender.
Divide noodles between 3 or 4 bowls, and pour the miso broth and bok choy over them. Add cooked miso cod, green onions, cilantro, Sriracha, lime and chilies to taste.