Cod in gingered Dashi with Soba

Cod in gingered Dashi with Soba

 

Cod in gingered Dashi with Soba stars cod loins swimming in a mineral rich seaweed broth spiked with ginger and chili! The cod in Dashi broth together with Japanese yams, leeks, Wakame, carrots, celery and kale bathes a tangle of buckwheat soba! This soup is so mineral rich and nutritious with two kinds of seaweed. Kombu (kelp) forms the broth along with flavorful bonito flakes; Wakame strips join the vegetables and cod to take the dish to a new level of nutrition and flavor! The soba noodles are fabulous but you can also use sushi rice.

Enjoy with a beer or Riesling wine!

5 cups water

2 strips Kombu

1/4 cup Bonito flakes

1 dried chili d’arbol

Dash of aleppo pepper flakes

Dash of tamari

2 leeks, sliced

2 inches fresh ginger, peeled and sliced

4 strips Wakame seaweed, broken up and refreshed in hot water

2 carrots, cut up

1 Japanese yam, peeled and cubed

1 cup chopped celery and leaves

1/2 bunch lacinto kale

1 package cod loins

1 package soba noodles

In a large stock pot bring the water and Kombu to a boil

Add the bonito flakes

Simmer for a 5 minutes then drain the broth and return it to a stock pot

Save the Kombu for another use, discard the bonito flakes

Add chili, pepper, ginger and tamari to the broth

Add the vegetables and simmer

Drain the Wakame and add to the pot along with the cod

Continue to simmer until the fish is just cooked through and still intact, just a few minutes

Remove from heat, ladle soup into bowls and serve with soba noodles

A Riesling wine would be perfect or a nice microbrew!!

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