Today’s miso soup features cod and spinach. Cod, known for its mild-flavored white meat that is easy to eat for many people worldwide, is just right for everyday miso soup too. By salting the fish and removing the moisture that rises to the surface before cooking, the unwanted fishy smell can be eliminated, leaving only the pleasant cod flavor in the soup. The only thing to be cautious of is that the residue of the salt may cause the soup to become too salty. Add a smaller amount of miso paste than usual initially, and gradually add more as needed to avoid making it too salty. Spinach, or any leafy green vegetables, can provide extra nutrition to the dish, resulting in a perfectly tasty and healthy miso soup that complements any meal. I hope you give it a try!
Miso Soup with Cod and Spinach
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Equipment
- 1 Yukihira pot or any pot
Ingredients
- 4 fillets cod
- 1/2 tsp salt
- 1/2 bunch spinach
- 4 cups Dashi
- 3 Tbsp miso paste
- 1 green onion chopped
Instructions
- Sprinkle salt on the cod fillets and leave for 5 minutes. Remove any moisture with paper towels. Cut the fish into bite-size pieces.
- Cut spinach into 1" (2.5cm) widths.
- Bring the dashi to a boil, then add the fish pieces. Cook for a minute, then add the spinach, and cook for another minute. Dissolve the miso paste in the broth.
- Top with chopped green onion just before serving.
