Miso cod ramen

Ingredients

For the cod marinade

• 1 tbsp white miso paste
• 2 tsp mirin
• 1 tbsp soy sauce
• 2.5 cm (1 inch) piece of ginger, peeled and grated
• 1 tbsp sesame oil

For the ramen

• 4 cod fillets
• 3 tbsp vegetable oil
• 200 g soba noodles
• 200 g pak or bok choi
• 500 ml vegetable stock
• 2 tsp light soy sauce
• 1 tsp oyster sauce
• 1 tbsp fish sauce

Instructions

• Place the marinade ingredients in a wide, shallow bowl and stir to combine. Add the cod fillets and coat well, then cover and leave to marinate in the fridge for at least 30 minutes.
• Heat 2 tablespoons of the oil in a frying pan or wok over a medium heat until hot and place the cod fillets, skin-side down, into the pan.
• Pan-fry the fish for 2–3 minutes until the skin is golden brown, then turn and cook for a further 2–3 minutes on the other side. Transfer the fish to a plate and set aside.
• Bring a pan of salted water to the boil and cook the noodles according to the packet instructions, then set aside.
• Add the remaining oil to the wok and stir-fry the pak or bok choi until it starts to wilt. Add the vegetable stock to the wok with the soy, oyster and fish sauces and stir to heat through.
• Divide the noodles between two serving bowls and add the broth. Top with the pak choi and cod, and garnish with the spring onions, menma and a drizzle of chilli oil, to taste.