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The Cook Book

Miso Cod with Soba Noodles

Great Pairing of Miso and Fish - Enjoy!

Total time
30 mins

Recipe by:

Roni Proter is a lifestyle and food expert who has hosted several television shows.Through cooking in her grandmother's kitchen and traveling across Europe, she gained a love and appreciation for shopping in local markets for fresh food and preparing simple, delicious meals. Roni hosted and produced "Metroscene" in Chicago and Simply Beautiful, aired nationally on Veria TV. Currently, Roni is the lifestyle and features reporter for the CW affiliate in Dallas.

INGREDIENTS - 4 servings
  • 1 lb cod cut into 4 servings, skin removed
  • 3 Tablespoons white miso
  • 3 Tablespoons Water, hot
  • 1 Teaspoon ginger root freshly grated
  • 1 Clove garlic minced
  • 1 Teaspoon soy sauce
  • 1 Teaspoon sesame oil
  • 2 Cups snow peas, sliced into 1/2-inch pieces
  • 2 Teaspoon vegetable oil
  • 12 Teaspoon ginger root freshly grated
  • 1 Teaspoon soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sesame seeds
  • 8 Oz mushrooms assorted, sliced into 1/2" pieces
  • 12 Oz soba noodles or spaghetti
  • Put a medium size pot of water on the stove with the lid on and turn the heat to high. Heat the oven to 375. In a large mixing bowl add the miso paste and hot water, whisk until smooth. Add ginger, garlic, soy sauce and toasted sesame oil and whisk until blended. Place Cod on a baking sheet, top and coat with the miso mix, bake for 15 minutes.
  • When water comes to a boil, place soba noodles in and stir, cook for 4 minutes. Meanwhile, place a saucepan on medium high heat, add vegetable oil. When hot, add vegetables, sauté for one minute, tossing frequently. Add soy sauce and ginger, toss and cook for one more minute and turn off heat. Strain noodles and toss with sesame oil and then vegetables.
  • In a dry sauté pan, toast sesame seeds. Garnish on top of cod and soba noodles.

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This recipe also calls for: Snow peas; sesame oil

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