A warm and healing Japanese-style soup featuring tender white cod, earthy mushrooms, tofu, and bok choy simmered in a dashi-based miso broth. Simple, elegant, and packed with umami — a perfect light meal for any day of the week.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 10 minsCook Time 15 minsTotal Time 25 minsBroth Base
4 cups dashi stock (or substitute with a mix of water + instant dashi powder or vegetable broth)
4 tbsp white miso paste (adjust to taste)
1 tbsp soy sauce
1 tsp sesame oil
Main Components
12 oz cod fillet, skinless and boneless, cut into 1-inch pieces
½ block firm tofu, cubed (about 150g)
2 heads baby bok choy, halved or quartered
1 cup shiitake mushrooms, sliced (or enoki, oyster, or cremini)
Garnishes & Extras
2 green onions, thinly sliced
1 tsp toasted sesame seeds
Fresh cilantro or mitsuba (Japanese parsley), optional
Lemon wedges or yuzu for serving (optional)
Cooked rice or udon noodles (optional, for a heartier bowl)
Prepare the Broth
1
In a medium saucepan, bring dashi stock to a simmer over medium heat.
In a small bowl, dissolve the miso paste with a few tablespoons of hot broth, then stir the slurry back into the pot.
Add soy sauce and sesame oil .
Cook the Vegetables & Tofu
Add the Cod
3
Gently place the cod chunks into the hot broth.
Simmer for 5–6 minutes, or until the fish turns opaque and flakes easily.
Finish & Serve
4
Taste the broth. Adjust seasoning with extra soy sauce or a pinch of salt if needed.
Ladle into warm bowls.
Top with sliced green onions , toasted sesame seeds , and fresh herbs.
Serve with lemon or yuzu wedges for a citrusy finish. Optionally, add rice or noodles .
Variations
5
Make it spicy: Add a dash of chili oil or a swirl of togarashi.
Use other fish: Salmon or halibut can be used instead of cod.
Make it vegan: Omit cod and use mushrooms, tofu, and seaweed for protein.
Add sea greens: Wakame or kombu strips enhance authenticity and umami.
Pairing Suggestions
6 Beverage:
Hot green tea (sencha or genmaicha)
Cold sake or light white wine (e.g. Albariño, Grüner Veltliner)
Sparkling water with lemon
Side Dishes:
Ingredients Broth Base
4 cups dashi stock (or substitute with a mix of water + instant dashi powder or vegetable broth)
4 tbsp white miso paste (adjust to taste)
1 tbsp soy sauce
1 tsp sesame oil
Main Components
12 oz cod fillet, skinless and boneless, cut into 1-inch pieces
½ block firm tofu, cubed (about 150g)
2 heads baby bok choy, halved or quartered
1 cup shiitake mushrooms, sliced (or enoki, oyster, or cremini)
Garnishes & Extras
2 green onions, thinly sliced
1 tsp toasted sesame seeds
Fresh cilantro or mitsuba (Japanese parsley), optional
Lemon wedges or yuzu for serving (optional)
Cooked rice or udon noodles (optional, for a heartier bowl)
Directions Prepare the Broth
1
In a medium saucepan, bring dashi stock to a simmer over medium heat.
In a small bowl, dissolve the miso paste with a few tablespoons of hot broth, then stir the slurry back into the pot.
Add soy sauce and sesame oil .
Cook the Vegetables & Tofu
Add the Cod
3
Gently place the cod chunks into the hot broth.
Simmer for 5–6 minutes, or until the fish turns opaque and flakes easily.
Finish & Serve
4
Taste the broth. Adjust seasoning with extra soy sauce or a pinch of salt if needed.
Ladle into warm bowls.
Top with sliced green onions , toasted sesame seeds , and fresh herbs.
Serve with lemon or yuzu wedges for a citrusy finish. Optionally, add rice or noodles .
Variations
5
Make it spicy: Add a dash of chili oil or a swirl of togarashi.
Use other fish: Salmon or halibut can be used instead of cod.
Make it vegan: Omit cod and use mushrooms, tofu, and seaweed for protein.
Add sea greens: Wakame or kombu strips enhance authenticity and umami.
Pairing Suggestions
6 Beverage:
Hot green tea (sencha or genmaicha)
Cold sake or light white wine (e.g. Albariño, Grüner Veltliner)
Sparkling water with lemon
Side Dishes:
