This is a quick meal for a week night. Since the miso paste already has dashi flavoring (available in Asian markets), there is no need to make dashi from scratch. However, if you have more time on your hands, dashi is easy to prepare. Just substitute 2 cups of dashi stock for the water and use shiro miso paste instead of the flavored variety.
You can also substitute udon noodles for the soba noodles. Soba noodles are made from buckwheat and are naturally gluten free with a lower glycemic index than udon noodles but either type are delicious.
- 2 cups water
- 1/4 cup dashi flavored miso paste
- 8 oz. cod fillets
- soba noodles
- 1 T soy sauce
- 1 T rice vinegar
- 1 T minced ginger root
- 1 scallion, sliced
- 1 carrot, sliced
- roasted sesame seeds, diced chilis, and/or sesame chili oil for serving
- Prepare soba noodles according to package directions, drain, and run under cold water to stop cooking.
- Add water, miso paste, ginger, soy sauce, vinegar, and white parts of scallion to a wok or deep frying pan and bring to a simmer. Allow to simmer for 10 minutes.
- Add carrots and cod and simmer for 10 minutes or until the fish is cooked through.
- Put a serving of noodles in a bowl, top with cod, add broth mixture, and garnish with green parts of scallion, diced chilis, and sesame seeds.