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Photo of Miso cod with soba noodles by WW

Miso cod with soba noodles

12
Points® value
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.

Notes

There are lots of soba noodle variations on the market – check the label to see if they’re made from 100% buckwheat. If not, the recipe will no longer be gluten free.

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