Seared Cod & Udon Noodles with Cabbage & Shiitake Mushroom Broth

Seared Cod & Udon Noodles

with Cabbage & Shiitake Mushroom Broth

20 MIN
2 Servings
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From the Test Kitchen

Rich umami flavor and hearty, chewy udon noodles are hallmarks of Japanese comfort food. To dress our udon noodles, we’re sautéing cabbage, shiitake mushrooms and aromatics in sesame oil, forming the base for a simple soy broth. On top, we’re serving fillets of cod, lightly dredged in rice flour and pan-seared. A sprinkling of spices (our take on a classic blend known as togarashi) completes the dish with pleasant heat and vivid color.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
fresh
ingredients
Seared Cod & Udon Noodles with Cabbage & Shiitake Mushroom Broth
Title
time-saving
tips & techniques
Shiitake Mushrooms
Napa Cabbage
How To: Peel & Mince Ginger
How To: Chop Scallions
Scallions
Soy Sauce
Rice Flour
Ginger
Sesame Oil
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves.

Cook the mushrooms & aromatics:
2 Cook the mushrooms & aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly crispy. Add the ginger, white bottoms of the scallions and sesame oil; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.

Add the cabbage:
3 Add the cabbage:

Add the cabbage to the pot of mushrooms and aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

Add the noodles & finish the broth:
4 Add the noodles & finish the broth:

Add the noodles, soy sauce and 1½ cups of water to the pot of vegetables; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring gently to separate the noodles, 2 to 4 minutes, or until the noodles are tender. Remove from heat and season with salt and pepper to taste.

Cook the cod:
5 Cook the cod:

While the broth simmers, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished broth and noodles between 2 bowls. Top with the cooked cod fillets. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Tips from Home Chefs

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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. Cut off and discard the mushroom stems; thinly slice the caps. Peel and mince the ginger. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Cut out and discard the cabbage core; thinly slice the leaves.

2 Cook the mushrooms & aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until browned and slightly crispy. Add the ginger, white bottoms of the scallions and sesame oil; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until the aromatics are softened and fragrant.

Cook the mushrooms & aromatics:
Add the cabbage:
3 Add the cabbage:

Add the cabbage to the pot of mushrooms and aromatics; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted.

4 Add the noodles & finish the broth:

Add the noodles, soy sauce and 1½ cups of water to the pot of vegetables; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring gently to separate the noodles, 2 to 4 minutes, or until the noodles are tender. Remove from heat and season with salt and pepper to taste.

Add the noodles & finish the broth:
Cook the cod:
5 Cook the cod:

While the broth simmers, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season with salt and pepper on both sides. Coat 1 side of each seasoned fillet in the rice flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the fillets, coated sides down, and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Remove from heat.

6 Plate your dish:

Divide the finished broth and noodles between 2 bowls. Top with the cooked cod fillets. Garnish with the green tops of the scallions and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be. Enjoy!

Plate your dish:
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