Miso cod with soba noodles
12
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 1 • Difficulty: Easy
A delicious restaurant-quality Japanese dish that’s so simple to make yourself.
Ingredients
Miso
½ tablespoon(s)
Miso
1 teaspoon(s)
Root Ginger
1 teaspoon(s), grated
Sesame Oil
1 tablespoon(s), toasted
Skinless & boneless cod loin
130 g
100% buckwheat soba noodles, dry
60 g
Edamame Beans, cooked
50 g
Cucumber
¼ individual, extra large, coarsely grated
Red pepper
½ medium, deseeded and finely sliced
Mirin
½ tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a small baking tray with kitchen foil.
2
In a small bowl, mix ½ tablespoon of the miso paste with the ginger and ½ tablespoon sesame oil, then brush the mixture all over the cod loin. Season with freshly ground black pepper and roast for 15-20 minutes, until the cod is cooked through and lightly golden.
3
Meanwhile, cook the soba noodles and edamame beans in a pan of boiling water for 3 minutes, then drain and refresh under cold running water. Drain and transfer to a bowl along with the cucumber and pepper. Mix the extra 1 teaspoon miso paste with the remaining sesame oil and the mirin then toss through the noodles. Serve the dressed noodles with the cod on top.
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