Miso Soup with Black Cod and Green Onions

Cook, Healthy Eating, Mains, Recipes, Soups

Miso Soup with Black Cod and Green OnionsThis beautiful soup makes a perfect light dinner on a warm summer evening.  Serve it in shallow bowls to showcase the caramelized black cod. A cold seaweed or sesame-spinach salad would pair well.

 

 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.

 

Williams-Sonoma Soup of the Day

 

Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.

 

 

 

 

 

 

 

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