Miso-Glazed Cod with Warm Soba Salad

Why You’ll Love This Recipe

• Flaky, buttery cod with a glossy miso–maple glaze that caramelizes beautifully.
• Warm soba salad loaded with tender-crisp bok choy, meaty shiitakes, and a bright sesame-ginger dressing.
• Balanced sweet-salty-savory flavors with restaurant-style presentation at home.
• Weeknight-friendly: 50 minutes start to finish with make-ahead options.

Grocery List

• Produce: Baby bok choy, shiitake mushrooms, scallions, fresh ginger, garlic
• Dairy: None
• Pantry: Cod fillets, white miso paste, maple syrup, low-sodium soy sauce, mirin, rice vinegar, buckwheat soba noodles, toasted sesame oil, neutral oil, toasted sesame seeds, kosher salt, black pepper, red pepper flakes (optional)

Full Ingredients

Miso-Maple Glaze for the Cod

• 3 tbsp white miso paste (shiro miso)
• 2 tbsp pure maple syrup
• 1 tbsp low-sodium soy sauce
• 1 tbsp mirin (or dry sherry)
• 1 tsp unseasoned rice vinegar
• 1 tsp finely grated fresh ginger
• 1 tbsp warm water (to thin)

Cod

• 4 skinless cod fillets (5–6 oz each; about 1–1.25 inches thick)
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• Kosher salt and black pepper, to season lightly

Warm Soba Salad

• 8 oz dried buckwheat soba noodles
• 1 tbsp neutral oil
• 6 oz shiitake mushrooms, stems removed, caps sliced 1/4 inch
• 12 oz baby bok choy, ends trimmed, larger heads halved or quartered
• 4 scallions, whites and greens thinly sliced and separated
• 1 tbsp toasted sesame seeds
• Kosher salt and black pepper, to taste

Sesame-Ginger Dressing

• 2 tbsp toasted sesame oil
• 1.5 tbsp low-sodium soy sauce
• 1 tbsp unseasoned rice vinegar
• 1 tsp pure maple syrup
• 1 tsp finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1–2 tbsp reserved hot noodle cooking water (as needed to loosen)
• Optional: 1/4 tsp red pepper flakes

Garnish

• Scallion greens, thinly sliced
• Extra toasted sesame seeds

Step-by-Step Instructions

Step 1: Make the glaze and marinate the cod

In a small bowl, whisk together the miso, maple syrup, soy sauce, mirin, rice vinegar, ginger, and warm water until smooth and glossy. Pat the cod dry and season very lightly with salt and pepper. Reserve 2 tablespoons of the glaze for basting. Rub the remaining glaze over the cod and let it marinate at room temperature for 15 minutes while you prep the salad. Preheat the oven to 400°F with a rack in the middle.

Step 2: Boil the soba

Bring a large pot of well-salted water to a boil. Add the soba and cook according to package directions, typically 5–6 minutes, until just tender. Reserve 2 tablespoons of hot noodle water for the dressing. Drain, rinse briefly under warm water to remove excess starch, and set aside. Toss with a teaspoon of sesame oil from the dressing if you like to prevent sticking.

Step 3: Sauté the mushrooms and bok choy

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add the shiitake and cook, undisturbed, for 2 minutes, then stir and cook 1–2 minutes more until lightly browned and fragrant. Add the baby bok choy and the scallion whites with a pinch of salt and pepper. Cook 2–3 minutes, tossing, until the greens are just wilted and the stems are crisp-tender. Reduce heat to low to keep warm.

Step 4: Whisk the sesame-ginger dressing

In a bowl, whisk together the sesame oil, soy sauce, rice vinegar, maple syrup, ginger, and garlic. Whisk in 1–2 tablespoons of the hot noodle water to create a silky, pourable dressing. If you like heat, add the red pepper flakes.

Step 5: Toss the warm soba salad

Add the cooked soba to the skillet with the vegetables. Pour over the dressing and toss until the noodles are evenly coated and glossy. Stir in the toasted sesame seeds. Keep the salad warm over low heat, or cover off the heat.

Step 6: Sear and roast the miso-glazed cod

Heat 1 tablespoon neutral oil in an oven-safe skillet over medium-high heat. Wipe excess marinade from the cod (to prevent scorching). Sear the cod, presentation side down, for 2 minutes until lightly browned. Gently flip, brush with the reserved glaze, and transfer the skillet to the 400°F oven. Roast 5–7 minutes, depending on thickness, until the center reaches 130°F for medium and flakes easily. For a deeper caramelized finish, switch to broil for 45–60 seconds, watching closely.

Step 7: Plate and garnish

Twirl a bed of the warm soba salad into shallow bowls or plates. Top each with a piece of cod. Spoon any pan juices over the fish. Garnish with scallion greens and a sprinkle of sesame seeds. Serve immediately.

Pro Tips

• Use thicker cod fillets (about 1–1.25 inches) to prevent overcooking and to get a better sear-to-flake ratio.
• Reserve some glaze before marinating so you can baste during roasting without cross-contamination.
• Rinsing soba briefly removes surface starch and keeps the noodles bouncy rather than gummy.
• Add a splash of hot noodle water to the dressing for a restaurant-level silky sheen that lightly coats the noodles.
• For extra aroma, warm the sesame oil a few seconds before whisking it into the dressing.

Variations

• Salmon swap: Use 4 skin-on salmon fillets; cook time in the oven will be 6–8 minutes for medium.
• Greens mix: Replace bok choy with broccolini or spinach; adjust sauté time as needed.
• Gluten-conscious: Use tamari and 100% buckwheat soba labeled gluten-free.

Storage & Make-Ahead

The soba salad and dressing can be prepared up to 1 day ahead; store separately and rewarm gently, loosening with a splash of hot water. The cod is best cooked to order, but leftovers keep 1 day in an airtight container; reheat at 275°F for 8–10 minutes just until warm to preserve flakiness. Do not freeze the dressed soba; it becomes mushy.

Nutrition (per serving)

Approximate: 555 calories; 47 g protein; 53 g carbohydrates; 16 g fat; 7 g fiber; 7 g sugars; 1,100 mg sodium.