Poached Cod fish in an Miso Spinach Broth

Kathy Williams


I came up with this recipe because I had bought a package of already cooked udon noodles. I was pleased with the results. The soup was savory and delious. I used the left over broth for a rice and vegetable dish.
KAME Udon Stir fry noodles is the product I used and will again.

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15 Min
30 Min
Stove Top


2 Tbsp
olive oil
1 1/2 tsp
sesame oil
1 medium
onion chopped
2 c
chopped mushrooms
2 clove
garlic chopped
1/8 tsp
red pepper flakes
2 c
baby spinach large stems removed
2 c
chicken broth
3 c
1/3 c
soy sauce
1/2 c
mirin rice wine
3 Tbsp
fish sauce
2 tsp
3 Tbsp
thick cod fish loins
1 pkg
pre cooked udon noodles


1Heat the olive oil and sesame oil in a Dutch oven and cook onion with salt and pepper over med-high heat until soft. Stir in mushrooms and cook until soft. Add garlic and red pepper flakes. Cook for a minute more.
2Stir in spinach and a splash of soy sauce. When spinach is wilted stir in the chicken broth, water, soy sauce, fish sauce, ginger and mirin.
3Bring to a boil reduce heat to low and simmer.
Stir in miso and udon noodles. Cut cod fish loins in half and place in broth. Cover and poach fish until it is cooked and flakes.

About this Recipe

Course/Dish: Fish, Pasta, Fish Soups
Main Ingredient: Fish
Regional Style: Asian