Miso Soup with Black Cod and Green Onions
1 piece kombu, about 3 inches (7.5 cm)
1⁄2 cup (1⁄2 oz./15 g) bonito flakes
2 Tbs. white miso paste
5 oz. (155 g) black cod, cut into 2 to 4 pieces
1 Tbs. olive oil
Salt and freshly ground pepper, to taste
1 green onion, white and tender green parts, thinly sliced
Put 3 cups (24 fl. oz./750 ml) cold water and the kombu in a saucepan over medium heat. Bring to a boil and then remove and discard the kombu. Turn off the heat, add the bonito flakes, stir gently once and let sit for 5 minutes. Strain the soup through a fine-mesh sieve and return the broth to the saucepan.
Put the miso paste in a small bowl and add 1⁄4 cup (2 fl. oz./60 ml) of the warm broth. Stir until the mixture is very smooth. Add the miso mixture to the saucepan and warm gently, taking care not to let the soup come to a boil.
Place a small frying pan over high heat until it is very hot. Season the cod with the oil, salt and pepper and sear until just cooked through, 4 minutes per side.
To serve, ladle the soup into bowls, top with one or two pieces of fish, and sprinkle with green onions. Serves 2.
Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.