Having just returned from a glorious 10 day trip to Italy, I arrived home with two things I did not initially go with, jet lag and an additional 5 pounds. Although the rustic and simple food of Italy was truly delicious, I came back craving the other international cuisines I had missed. I developed this recipe while trying to cut back on the calories and eat something not involving tomato sauce.
2 tbsp white miso paste
2 tbsp honey
1/4 cup light soy sauce, divided
1 tsp toasted sesame oil
1 tsp grated ginger
2 tbsp water
1 lb cod, divided equally into 4 oz portions
4 oz soba noodles
1 bunch baby bok choy
1/2 cup chopped almonds, toasted and divided
1/4 cup chicken broth
1 tbsp vegetable oil
1. In a small bowl combine white miso paste, honey, 2 tbsp of the soy sauce, sesame oil, ginger and water.
2. Place cod in a glass baking dish and spread half the miso mixture over fish and marinate in refrigerator for 30 min.
3. Meanwhile, cook soba noodles according to instructions and set aside. In a medium skillet heat vegetable oil and add bok choy and almonds. Saute until leaves begin to wilt, 2 min. Add remaining 2 tbsp boy sauce and cook until soy sauce has evaporated and pan seems dry. Add chicken broth and simmer 3 min.
4. Combine soba noodles with bok choy and toss to combine.
5. Place cod under broiler until miso glaze begins to caramelize, about 4-5 min. Remove and spread remaining miso glaze over fish. Move fish to a middle rack of oven and bake at 400 degrees F until flesh is white and opaque, about 5 min. Serve over bok choy and soba and sprinkle with remaining almonds.
