Alaska Cod in Savory Miso Broth with Udon Noodles
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
Cod
- 2 Alaska cod fillets (4–6 oz each), fresh, thawed, or frozen
- 1 Tbsp toasted sesame oil
Broth & Noodles
- ¼ cup miso paste
- 2 cups water
- 2 Tbsp teriyaki sauce or soy sauce
- 1 package (8 oz) prepared udon noodles
Vegetables & Garnishes
- 1 red chile pepper, seeded and thinly sliced
- 4 green onions, thinly sliced
- 1 cup mushrooms, sliced
- 2 cups fresh stir‑fry vegetables
- Sweet chile sauce, for serving (optional)
Preparation
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Step 1 Cook the Cod
If using frozen cod, rinse under cold water to remove any ice glaze and pat dry with paper towels.Heat a wok or large nonstick skillet over medium‑high heat. Brush both sides of the cod fillets with sesame oil.
Place cod in the hot skillet and cook uncovered for 3–4 minutes, until lightly browned, gently shaking the pan to prevent sticking.
Turn cod over. Cover the pan, reduce heat to medium, and cook until fish is opaque throughout—6–8 minutes for frozen cod or 3–4 minutes for fresh/thawed cod.
Remove cod from the pan, cover, and keep warm. -
Step 2 Prepare the Broth & Noodles
In the same skillet, whisk together miso paste, water, and teriyaki or soy sauce. Bring to a boil, then reduce heat to a simmer.
Add udon noodles and cook for 5 minutes.
Stir in chile pepper, green onions, mushrooms, and stir‑fry vegetables. Simmer an additional 5 minutes, until vegetables are just tender. -
Step 3 Serve
Ladle noodles and broth into two wide bowls. Top each with a cod fillet.
Serve warm, with sweet chile sauce on the side if desired. -
Step 4 Cook’s Tip
Try this recipe with Alaska salmon instead of cod, and vary the vegetables with bok choy, pea shoots, or microgreens for a seasonal twist.
Photo by Steve Lee.
