My Cod Udon

By Marcus Samuelsson |

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. 

Prep Details

Servings: 4


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

4 eggs


Photo by OiMax

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.