Vegetable Miso Soup with Local Cod

Vegetarian miso soup made with white, or sweet miso, is perfect for a light summertime meal. It's comfort food in our house, and makes us feel so good when we eat it. So why not plop a piece of local cod on top? Well I did, and it was a very satisfying meal.

In an earlier post, I explain the difference between this version of miso soup and the type you find in a Japanese restaurant which is made with a fish stock base called dashi. This recipe would be delicious using that version, too.  La Fuji Mama's site  has an excellent recipe if you're so inclined.

Vegetable Miso Soup with Cod (serves two)

3 cups of water

1 tbsp of wakame

1/2 carrot, diced

1 cup of thinly sliced cabbage (I used red which gave the soup a purple color)

1 stalk of celery, sliced

1 shiitake mushroom, sliced

2 tbsp of white miso paste

1/2 lb of fresh cod (you can substitute any white fish)

2 scallions, sliced

Tamari (I'm using gluten-free these days)

Mirin

Victoria's Taylor's Toasted Sesame Ginger Seasoning

Umi Plum Vinegar

1 cup cooked quinoa (follow the link for directions on cooking quinoa)

Toasted sunflower seeds

Bring your water to a boil, add the wakame and vegetables. Simmer for about 8-10 minutes, or until the vegetables are tender. Put the miso paste into a small bowl and add some of the broth from the soup. Mix until is forms a smooth paste. When you are ready to serve the soup, add the paste back to the pan and allow it to simmer for a few minutes. (See steps here.)

Baked Cod

Cut the cod into two pieces. Place in a cast iron pan, or baking dish. Sprinkle with a little tamari and mirin, then top with sliced scallions. Add a little of the toasted ginger seasoning. Bake in a 375 degree oven for about 8 minutes. Brown under the broiler for 2 minutes.

To assemble:
Place 1/2 cup of quinoa in a shallow bowl:

Add the soup:

Place the fish on the top and sprinkle with toasted sunflower seeds. Add a few drops of the umi plum vinegar as it gives the soup a little tartness, and brings out the flavors of all the other ingredients:

Note: You can substitute any vegetables you'd like in the miso soup. We'll start seeing the winter squashes coming out of our gardens soon, and that would add a nice flavor, for sure. 

This is a gluten-free recipe.