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.
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.
Add sliced mushrooms and simmer for 3–4 minutes.
Add tofu cubes and bok choy. Simmer another 2–3 minutes until bok choy is tender but vibrant.
Gently place the cod chunks into the hot broth.
Simmer for 5–6 minutes, or until the fish turns opaque and flakes easily.
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.
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.
Beverage:
Hot green tea (sencha or genmaicha)
Cold sake or light white wine (e.g. Albariño, Grüner Veltliner)
Sparkling water with lemon
Side Dishes:
Steamed edamame with sea salt
Cucumber sunomono salad
Pickled daikon or kimchi for a fermented contrast
4 servings