Seared Cod & Udon Noodles with Shiitake Broth & Togarashi-Spiced Cucumber

Seared Cod & Udon Noodles

with Shiitake Broth & Togarashi-Spiced Cucumber

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This quick, easy recipe makes the most of late-season cucumber—simply by slicing it up and marinating it with vinegar, sesame oil and Japanese spices (including dried orange peel and poppy seeds). Our cucumber and radishes provide a refreshing topping for flaky cod and hearty, tender udon noodles, which get plenty of umami flavor from dried shiitake mushrooms. (The water used to rehydrate the mushrooms doubles as a base for the delicious broth.)

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
fresh
ingredients
Seared Cod & Udon Noodles with Shiitake Broth & Togarashi-Spiced Cucumber
Title
time-saving
tips & techniques
Cod
Togarashi Spice Blend
Fresh Udon Noodles
Persian Cucumber
Dried Shiitake Mushrooms
Radish
Celery
Scallions
Rice Vinegar
Sesame Oil
Ginger
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Thinly slice the cucumber into rounds and place in a medium bowl. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Thinly slice the celery on an angle. Cut off and discard the ends of the radishes; thinly slice into rounds.

Marinate the cucumber:
2 Marinate the cucumber:

To the bowl of cucumber, add the vinegar, half the sesame oil, half the ginger and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Make the broth:
3 Make the broth:

While the cucumber marinates, in a large pot, heat the remaining sesame oil on medium-high until hot. Add the remaining ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the celery, white bottom of the scallion and mushrooms and mushroom water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the celery is slightly softened.

Add the noodles:
4 Add the noodles:

Add the noodles (carefully separating with your hands before adding) to the pot and cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide between 2 bowls and set aside in a warm place.

Cook the cod & plate your dish:
5 Cook the cod & plate your dish:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through. Divide between the bowls of broth and noodles. Garnish with the marinated cucumber (including the marinating liquid), radishes and green top of the scallion. Enjoy!

Tips from Home Chefs

Get Plans

Seared Cod & Udon Noodles

Prepare the ingredients:
How To: Peel & Mince Ginger
How To: Chop Scallions
1 Prepare the ingredients:

Wash and dry the fresh produce. In a bowl, combine the mushrooms and 1 cup of hot water; let stand for at least 10 minutes. Thinly slice the cucumber into rounds and place in a medium bowl. Peel and mince the ginger. Cut off and discard the root end of the scallion; thinly slice on an angle, separating the white bottom and green top. Thinly slice the celery on an angle. Cut off and discard the ends of the radishes; thinly slice into rounds.

2 Marinate the cucumber:

To the bowl of cucumber, add the vinegar, half the sesame oil, half the ginger and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

Marinate the cucumber:
Make the broth:
3 Make the broth:

While the cucumber marinates, in a large pot, heat the remaining sesame oil on medium-high until hot. Add the remaining ginger and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the celery, white bottom of the scallion and mushrooms and mushroom water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the celery is slightly softened.

4 Add the noodles:

Add the noodles (carefully separating with your hands before adding) to the pot and cook, stirring frequently, 2 to 3 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste. Divide between 2 bowls and set aside in a warm place.

Add the noodles:
Cook the cod & plate your dish:
5 Cook the cod & plate your dish:

Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 1 to 2 minutes, or until cooked through. Divide between the bowls of broth and noodles. Garnish with the marinated cucumber (including the marinating liquid), radishes and green top of the scallion. Enjoy!

Browse Steps
1 of 5