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Seared Cod & Udon Noodles

with Cabbage & Shiitake Mushroom Broth

  • icon_cook Created with Sketch.
    Cook Time
    15-25 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

fresh
ingredients
Seared Cod & Udon Noodles with Cabbage & Shiitake Mushroom Broth
Title
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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: