Miso-Tahini Ramen Soup with Black Cod
Crisp String Pea Garnish
Cooking time
30 minutes
Servings
2/4
Calories
830 /serving
You’ll be looking forward to this exquisite Japanese soup all day and you’ll dream about it when you close your eyes at night. The broth goes deep on flavour, with flavours of sesame, dried porcini and white miso, topped with delectable black cod.
We will send you:
- 2 Ocean Wise wild-caught black cod fillets (MSC-certified)
- 2 Scallions
- 20g Ginger
- 225g Asian greens (yu choy or gai lan)
- 200g String peas (sugar snap peas or snow peas)
- 7g Dried mushrooms (porcini or shiitake)
- 60ml Soy sauce (low sodium)
- 30ml Tahini
- 30ml Vegetable demi-glace
- 20g White miso paste
- 225g Fresh ramen noodles
- 7g Honey
Contains: Cod • Sesame • Soy • Wheat
You will need:
Large pan (non-stick if possible)
Oil
Peeler
Salt & pepper (S&P)
Strainer
2 Medium pots
Total Fat
46 g
Saturated Fat
9 g
Sodium
2140 mg
Total Carb
91 g
Sugars
9 g
Protein
45 g
Fibre
8 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- Peel and mince the ginger.
- Thinly slice the scallions crosswise, separating the white bottoms and green tops.
- Remove the bottom inch of the yu choy stems; roughly chop the leaves and stems.
- Remove the stem ends of the string peas; thinly slice crosswise.
Start the soup
- In a second medium pot, heat a drizzle of oil on medium-high.
- Add the ginger and white bottoms of the scallions. Sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms, miso, tahini, demi-glace, soy sauce, honey and 4 cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 8 to 10 min., until slightly reduced.
Cook the cod
- Meanwhile, pat the cod dry; season with S&P.
- In a large pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the cod*, skin-sides down, and cook, 3 to 4 min. per side, until cooked through and the skin is golden brown.
Finish the soup
- To the pot of soup, add the yu choy and cook, stirring occasionally, 2 to 3 min., until crisp-tender.
Boil the noodles
- Add the noodles to the pot of boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Plate your dish
- Divide the noodles between your bowls.
- Top with the soup and cod.
- Garnish with the string peas and green tops of the scallions. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
