Alaska Cod in Miso Broth with Udon Noodles


  • 2 Alaska cod fillets (4 to 6 oz each)
  • Sesame oil
  • 1/4 cup miso paste
  • 2 cups water
  • 2 tbs soy sauce
  • 1 (8oz) package of Udon noodles
  • 1 red chili pepper, seeded and thinly sliced
  • 4 scallions, thinly sliced
  • 1 cup of mushrooms, thinly sliced
  • 2 cups of stir fry vegetables
  • 1 tbs butter
  • 1 tbs toasted sesame oil


  • Heat a wok or a large nonstick saute pan over medium high heat.
  • Brush both sides of cod with sesame oil.
  • Place cod in heated pan and cook uncovered about 3 to 4 minutes until browned.
  • Turn cod over and cover pan tightly and reduce heat to medium.
  • Cook for an additional 3 to 4 minutes or until fish is opaque.
  • Remove fish and set aside.
  • Add the miso, water and soy sauce the the pan.
  • Bring to a boil, then reduce heat to simmer and add the noodles and cook for 5 minutes.
  • Add the chili, scallions, mushrooms and stir fry vegetables and cook for an additional 5 minutes.
  • Ladel the noodle mixture into tow wide bowls, then top with a cod fillet.
  • Top with additional chili sauce if desired.
Recipe courtesy of Alaska Seafood Marketing Institute

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  1. Where or when to do use the butter? Good recipe though I think I would cook noodles separately to avoid extra starch in the broth to give it a cleaner finish.

    Thank you

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