Miso Cod with Udon Noodles
Miso Cod with Udon Noodles is the soup you will Ooohhh and Aaahhh over! Like so may recipes, this one was developed in stages to get to this perfect flavor combination. If you haven’t tried Miso glaze on fish yet, you need to try it asap. It works especially well on a white, flaky fish like a Cod, Halibut or Seabass. Miso paste is made from fermented soybeans and when added to broth, it creates an amazing, complex umami flavor. Umami is also known as the “5th taste” after salty, sweet, sour and bitter. It’s the hard to pinpoint or describe the exact flavor, it just keeps you wanting more.
I mentioned this was a dish created through progression. I started out with a Miso Glazed Cod and served it with some stir fried veggies. Was it delicious? Yes! Could it be improved and elevated? Yes! I recently entered another recipe challenge with JSL Foods to create a recipe using their Udon Noodles. This is the third recipe challenge I have entered with them and I have loved all of their products, wraps and noodles. I am proud to say that I have taken a 1st and 2nd place prize so far, so I’m hoping for another win! One of my favorite things about cooking is getting creative in the kitchen. And I’d be lying if I said I’m not competitive. I love it when I post one of the recipes and I get messages from friends asking where they can find the noodles or wraps because they want to try them. So, I guess the system works!
Once I discovered how the addition of miso paste to a broth could create that amazing umami flavor for a soup, I knew that was it! When I’m cooking with asian flavors, I love to use flavors like garlic and ginger and veggies like baby bok choy, shiitake mushrooms and scallions. Put it all together and this Miso Cod with Udon Noodles was born. The noodles were the perfect addition and come in a few flavors: original shoyu, mushroom (which also happens to be Vegan) and chicken. I think any of them would make a slurp-worthy addition to the soup.
I hope you try this soup recipe and love it like I do! It’s healthy, light and full of amazing flavor! I have made it with both light miso and dark miso and both are delicious! It’s quick and easy enough for a weeknight dinner and elevated enough for an elegant weekend meal. I have included a link below to get a free coupon to try the JSL Foods Udon Noodles. Enjoy!
Miso Cod with Udon Noodles
- 3 Tbs. Miso Paste Light or Dark Brown
- 1/2 cup Hot Water
- 2-3 Tbs. Sesame Oil plus 1 more Tbs. reserved for broth
- 2-3 Tbs. Vegetable Oil
- 8 oz. Shitake Mushrooms
- 2 scallions Chopped on a bias, white/light green divided from dark green
- 2 Baby Bok Choy Sliced on a bias 1/2"
- 2 cloves garlic Minced
- 1 Tbs. Fresh Ginger Minced
- 1/2 tsp. Kosher Salt
- 1/4 tsp. White Pepper
- 3 cups Chicken Stock
- 1 Tbs. soy sauce
- 1 Tbs. Mirin
- 1/2 Tbs. Rice Vinegar
- 4 Alaskan Cod Fillets
- 2 Packages Fortune Udon Noodles Mushroom Flavor
- Place miso paste in a small bowl and add 1/2 cup hot water, stir to dissolve and set aside.
- Heat a deep, flat bottomed sauté pan over medium heat for 2 minutes. Add equal amounts of vegetable and sesame oils. Allow to heat 1 minute, before smoking. Sauté mushrooms for about 5 minutes. Add in white and light green parts of scallions and stir to combine for 1-2 minutes.
- Add minced garlic and ginger, sauté with the vegetables for 1 minute. Add kosher salt and white pepper. Finally, add chopped baby bok toy and stir to combine for 1 minute.
- Add bowl of miso broth to the vegetables and bring to a boil, reduce to a simmer Add chicken stock, soy sauce, Mirin, rice vinegar and sesame oil. Simmer for 5 minutes. Taste it and add more salt and pepper if needed.
- Meanwhile, preheat another skillet over medium heat for 1-2 minutes (or you can use non stick if you prefer). Once preheated, add equal amounts of vegetable and sesame oils, heat 1 minute, before smoking. Salt and pepper the cod on both sides and pat completely dry.
- Sear for about 4 minutes until a nice golden brown flavor has developed about 1/4" down the fish fillet. Flip the fish and cook for another 3 minutes, then turn off the heat. Add noodles to the broth and stir to combine. Then transfer the fish to the sauté pan with the broth. Poach the fish for about 2-4 more minutes until just cooked through, depending on thickness of the fish so it doesn't overcook.
- Remove fish to a plate. Serve soup in a bowl, place a fillet of cod on top and sprinkle with the reserved chopped green scallions.