Miso Poached Cod

Adapted from a recipe by Sandra Lee (Semi-Homemade Cooking on the Food Network. My mom hates that show). I think she is fabulous because she does what all of us do. She works with what she has.

Anyway, I thought it was a must-try because lately I've been craving asian flavors. I have had sushi for lunch the past two days, so it must be taking over my life. Anyway, the original recipe called for Tilapia, but my sadly stocked local grocery only had Cod. That was fine with me, because I just love it.

Udon Noodles with Miso Poached Cod:

Ingredients

1 (32-ounce) container vegetable broth
3 tablespoons miso paste
1 cup sake or white wine
3 1/2 ounces fresh shiitake mushrooms, stems removed and sliced
3 scallions, sliced diagonally into 1/2-inch pieces, plus chopped scallions, for garnish
2 tablespoons soy sauce
1 pound cod fillets
12 ounces udon noodles



In a large pot over high heat, bring water to boil for noodles.

In a large straight-sided frying pan over medium-high heat, whisk together all ingredients except fish and noodles. Bring to boil; reduce to simmer. Add cod fillets, cover, and poach for about 10 minutes, until fish is white and flaky.



Add udon noodles to rapidly boiling water and cook for 6 to 8 minutes for thin udon and 10 to 12 minutes for thicker udon. Serve udon in a bowl with miso broth. Top with poached tilapia and chopped scallions.



Yum-o, as Rachel Ray would say, if she ever recovers from her throat surgery. Gross. I promise never to talk about surgery in any of my other posts.