Alaska Cod in Miso Broth with Udon Noodles - Featured Recipe - CookingDistrict.com
Featured Recipes

Alaska Cod in Miso Broth with Udon Noodles

Categories: Asian, Fish, Seafood, Soups
Portions:
2
Step 1
2 • Alaska Cod fillets (4 to 6. oz each), fresh, thawed or frozen
1 tbsp • toasted sesame oil
1/4 cup • miso paste
2 cups • Water
2 tbsp •  teriyaki sauce or soy sauce
8 oz • prepared udon noodles
1 • red chili pepper • seeded and thinly sliced
4 • green onions • thinly sliced
1 cup • Mushrooms • sliced
2 cups • fresh stir-fry vegetables
• Sweet chili sauce, if desired
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Heat a wok or large nonstick skillet over medium-high heat. Brush both sides of cod with sesame oil. Place cod in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn cod over; cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen cod or 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Remove seafood; cover and keep warm.

Add the miso, water and teriyaki or soy sauce to the wok/skillet. Bring to a boil, then reduce the heat to simmer and add the noodles and cook for 5 minutes. Add the chili, onions, mushrooms and stir-fry vegetables and cook an additional 5 minutes.

Ladle the noodle mixture into two wide bowls, then top with a cod fillet. Serve with sweet chili sauce, if desired.
Nutritional Analysis
Calories668 
Protein49g
196
29%
Carbs96g
384
57%
Fat12g
108
16%
Cholesterol65mg 
Sodium2154mg 
Information is on a per portion basis.
Notes

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