Easy cod in miso broth with udon noodles recipe
This recipe serves two people, but can easily be doubled or tripled.
Cooking methods include:
Skillet or wok frying and boiling. Can also be done in a large stock pot or dutch oven if you need to double the recipe.
Rinse any ice glaze from frozen Alaska cod under cold water; pat dry with paper towel. Heat a wok or large nonstick skillet over medium-high heat. Brush both sides of cod with sesame oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking. Avoid using sharp utensils during this stage; you don't want to break the fish up.
Turn cod over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove from heat, cover, and keep warm.
Add the miso, water, and teriyaki or soy sauce to the wok/skillet. Bring to a boil, then reduce the heat to a simmer. Add the noodles and cook for 5 minutes. Add the chili, onions, mushrooms, and stir-fry vegetables. Cook an additional 5 minutes, until vegetables are tender.
Ladle the noodle mixture into two wide bowls, then top each with a cod fillet. Serve with sweet chili sauce, if desired.
This dish can also be made with Alaska Salmon. Mix things up with a variety of interesting stir-fry vegetables. Try with bok choy, pea shoots, and micro greens/sprouts.
A warm and delightful meal awaits!
When you're ready to try this delicious udon and cod miso soup, we have great deals in the Global Seafoods store on all your favorites.
Comments will be approved before showing up.