It’s been a while since I’ve posted, I’ve cooked quite a number of dishes which I desperately need to post about, best to start with a simple dish which shouldn’t take too much time to write up about.

Miso cod ramen – I love a ramen, the clean flavoursome broth is so rewarding and fulfilling.

This recipe has been taken from the Wagamama cookbook – Feed your soul but with a few homely touches which I’ve added.

I was inspired to cook this dish after having a ramen recently whilst working away in Leeds. I’ve visited Mr Su’s twice in the city and I cannot recommend it highly enough. The value for money and the high quality cooking is insane. Below is the main I had, chicken & duck ramen in a tom yum kung soup the broth. The dish below was £10.90, incredible!!

The beauty of a ramen for me with everyday life – simple, quick and easy. Plus you can add into the broth whatever you want.

The marinade is easy. Basically add all the marinade ingredients into a bowl along with the cod then placed in the fridge for 30 minutes plus. This allows you to attend to other everyday jobs whilst the marinade is doing all the hard work for you in the fridge.

Ingredients-

Marinade –

1 tbsp of white miso paste.

2 tsp of mirin.

1 tbsp of sesame oil

1 tsp of soy sauce

A small inch piece of ginger grated.

Cod fillets – I used two decent sized fillets.

Main dish –

3 tbsp of vegetable oil.

Pak Choi small packet from the supermarket.

Udon or soba noddles.

500ml of vegetable stock ( I used two decent two for the veg stock pots from Knorr to increase the flavour).

A diced carrot cut into julienne strips.

A handful of chestnut mushrooms – diced.

I added a handful of beansprouts but this is personal choice.

2 tsp of light soy sauce.

1 tsp of oyster sauce.

1 tbsp of fish sauce.

To finish a small handful of diced spring onions.

Method –

Mix all of the above marinade ingredients in a bowl to create a paste.

Add the cod fillets and cover them with the paste. Place in the fridge for a minimum of 30 minutes.

Heat 2 tbsp of vegetable oil in a wok or large pan. Once the oil is nice and hot add in the cod fillets gently. They will spit at first so please be careful when placing these in the hot oil. Fry these for 2 / 3 minutes then gently turn them over and repeat the process. The edges will caramelise with the marinade. Once you are happy with the cooking gently remove them from the hot oil and place on a plate.

Put a pan of cold water, bring to the boil and cook your noodles as per the packet instructions. Once they are cooked remove and drain from the water placing them in your serving bowls. Whilst the noodles are cooking add a little more oil into your wok or flat pan. Once the oil is hot add in your pak choi. Stir fry until the leaves start to wilt a little.

Add in your the diced carrots and chestnut mushrooms. Let these stir fry for a moment.

Followed by the beansprouts. These were all stir fried for a couple of minutes.

Add in the vegetable stock, oyster sauce, soy sauce and fish sauce. Bring the stock to a rolling simmer which will only take a few seconds.

Your kitchen will smell amazing at this point. The stock will have thickened and contain loads of flavours as your nose will back this up!!!

Ladle the contents of your wok or large pan over your noodles. Gently top the broth with your cooked fish and diced spring onions.

This dish was a beautiful dish to create and eat. Without blowing my own trumpet the cod cooking was superb…..perhaps I have learnt a few things over the years !!!

Thank you for reading if you have. Much love to you all.