Cod is one of those ingredients that was essential to my upbringing in Sweden. The nice thing about cod is that it is fairly mild and easy to work with. I decided to add it to this traditional vegetable udon to give it a little more substance. This recipe is originally from my cookbook The New American Table.
juice from 1 lemon
juice from 1 lime
1/2 tbsp miso
2 scallions, chopped
8 oz cod, cut into 1-inch cubes
1/2 lb dried udon
3 tbsp olive oil
1 stalk lemongrass, tough outer leaves removed
2-in piece ginger, peeled and chopped
2 shallots, finely chopped
2 red chilies, chopped
1/2 c sake
1 tbsp granulated sugar
1 kombu sheet
1/2 c soy sauce
2 baby bok choy, thinly sliced crosswise
1/4 lb tofu, diced
In a bowl, combine the lemon juice, lime juice, miso and scallions. Toss with cod and let marinate for 30 minutes.
Bring 5 cups of salted water to a boil. Add the udon and cook until softened, about 4-6 minutes. Strain and set aside.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add lemongrass, ginger, shallots and chilies and sauté until fragrant, about 2-3 minutes. Add the sake, sugar, kombu, soy sauce and 4 cups of water and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Strain through a fine chinoise, discarding the solids, then return the broth to a boil. Add the bok choy, marinated cod, scallions, and noodles and simmer for 2 minutes. Remove from heat and stir in the tofu.
Heat 1 tablespoon olive oil in a sauté pan over medium heat. Add eggs and cook sunny side up until the yolk is set, about 3 minutes. To serve, divide the broth and noodles between four soup bowls. Top with a fried egg.