Miso Glazed Cod with Baby Bok Choy and Soba

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.