Cod With Bok Choy, Carrot & Noodle Miso Soup

Cod With Bok Choy, Carrot & Noodle Miso Soup


Mild white cod served over salty and inviting miso broth and soba noodles opens the senses to a wonderful flavor journey. Sweet honey glazed carrots complement the warmth of the miso. Peppered bok choy offers a crunch and pleasing green color to this rich and earthy dish so it appeals to any palate.

Calories Per Serving: 620  |  Serves: 2  |  Minutes: 30

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  1. Preheat oven to 420 degrees.
  2. On a baking sheet with a 2 inch rim or an oven-safe skillet, place the cod and add room temperature water until half way up the fish. Bake for 10 minutes.
  3. In a saucepan, bring 4 cups water to a boil. Add the bok choy and blanch for 2 minutes. Transfer the bok choy to an ice bath and submerge for 2 minutes. Remove and cut in half lengthwise.
  4. Use a peeler to skin the carrot, discarding the skin. Use the peeler to thinly slice the carrot into long carrot shavings. Mix the honey in a bowl with the carrot shavings.
  5. Heat a saucepan to medium-high then pour 1 packet of sesame oil. Wait 30 seconds to heat the oil then sear the inside of the bok choy first for about 1 minute then flip and add the honey glazed carrots and cook for 1 minute.
  6. Add miso packet and mix well while adding 4 cups of water and bring to a soft boil.
  7. Remove broth from heat and add noodles, let sit at least 3 minutes to soften noodles.
  8. Use tongs to artfully arrange bok choy and carrots in two bowls and add broth.
  9. Finish the soup by topping it with the cod and the sesame seeds.


  • 12 oz cod
  • 2 baby bok choy
  • 1 carrot
  • 1 packet cellophane noodles
  • 1 packet soy sauce
  • 1 packet sesame oil
  • 1 packet miso
  • 1 packet honey
  • 1 packet toasted sesame seeds

Tools Needed:

  • Sauce pot
  • Medium skillet
  • Baking sheet
  • Peeler
  • Chef's knife
  • Ice bath