Miso Cod Noodle Soup

Ingredients

• 220 g cod
• 160 g rice noodles
• 2 small heads bok choy
• 180 g mushrooms
• 1 large carrot
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp soy sauce
• 1 tsp miso paste
• 1 tsp rice vinegar
• 300 ml chicken or vegetable stock
• 2 tbsp sliced spring onion
• 1 tsp sesame seeds

Method

1. Step 1

   Soak or boil the 160 g rice noodles according to the package directions, then drain and set them aside.

2. Step 2

   Pat the 220 g cod dry and cut it into large chunks so it holds together in the pan.

3. Step 3

   Slice the bok choy (2 small heads), slice the mushrooms (180 g), and cut the carrot into matchsticks (1 large).

4. Step 4

   Heat a pot, add a little oil, and cook the cod for a few minutes until it starts to brown.

5. Step 5

   Add the vegetables that need the longest cooking time first, then stir in the ingredients for the miso ginger broth and enough water or stock to create a broth.

6. Step 6

   Simmer the pot gently until the vegetables are tender and the cod is fully cooked. If you are using quick vegetables like spinach, add them for the last 1 to 2 minutes only.

7. Step 7

   Spoon the hot rice noodles into serving bowls so the curry or soup can be poured over the top.

8. Step 8

   Taste and adjust with salt, lemon, or lime as needed, then serve and finish with spring onion and sesame seeds.