poached cod fish in an miso spinach broth
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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 tablespoons olive oil
- 1 1/2 teaspoons sesame oil
- 1 medium onion chopped
- 2 cups chopped mushrooms
- 2 cloves garlic chopped
- 1/8 teaspoon red pepper flakes
- 2 cups baby spinach large stems removed
- 2 cups chicken broth
- 3 cups water
- 1/3 cup soy sauce
- 1/2 cup mirin rice wine
- 3 tablespoons fish sauce
- 2 teaspoons ginger
- 3 tablespoons miso
- 4-6 - thick cod fish loins
- 1 package pre cooked udon noodles
How To Make poached cod fish in an miso spinach broth
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Pasta
Category:
Fish Soups
Culture:
Asian
Keyword:
#spinach
Keyword:
#miso
Keyword:
#cod fish
Keyword:
#udon noodles
Ingredient:
Fish
Method:
Stove Top
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