This herby miso soup with sticky blackened cod is high in protein, quick to make and big in flavour. Perfect when you want a simple and nourishing meal.
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Serves
4
Soba Noodles
Edamame
Spring Onions
Fresh Coriander
Fresh Chives
Cod
Fresh Ginger
Water
White Miso
Limes
Sesame Seeds
Sesame Oil
FOR THE MISO MARINADE:
White Miso
Tamari
Honey
Water
Serves
4
Soba Noodles
Edamame
Spring Onions
Fresh Coriander
Fresh Chives
Cod
Fresh Ginger
Water
White Miso
Limes
Sesame Seeds
Sesame Oil
FOR THE MISO MARINADE:
White Miso
Tamari
Honey
Water
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Step 1.
For the miso marinade, heat a small pan over a medium heat. Add the miso, tamari and honey with a little splash of water and mix to combine. Bring to the boil then reduce to a simmer for about 5 mins until thick and dark. Remove from the heat and leave to cool.
Step 2.
Add the fish to a baking dish and pour over the miso marinade. Cover and leave in the fridge for at least 2 hours.
Step 3.
Cook the soba noodles (and edamame if using from frozen) following pack instructions. Finely chop the spring onions, coriander and chives.
Step 4.
Heat the grill to the highest setting. Place the fish on a baking tray and grill on the highest shelf for 6 mins until cooked through and starting to caramelise.
Step 5.
Meanwhile, heat a splash of sesame oil in a saucepan over a medium heat and grate in the ginger. Cook for a minute then add the water. Put a small sieve over the saucepan so the bottom is submerged in the water. Add the miso to the sieve and use a spoon to press the miso through to the water below. This will emulsify the miso and flavour the broth.
Step 6.
Add the edamame beans, spring onions and herbs to the broth and squeeze in the juice of ½ your limes.
Step 7.
To serve, divide the broth between bowls and top with the noodles and cod. Sprinkle over the sesame seeds and finish with an extra squeeze of lime.
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