Cod in Miso Broth

with Mixed Vegetables and Jasmine Rice
Calorie smart
This umami-packed broth is not only tasty but rich in vitamin B and protein!
Cooking time: 30 min
Cals 605 · Prot 45 · Carbs 89 · Fat 8
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Miso broth

30 Grams
Miso paste
30 Grams
Garlic paste
10 Grams
15 Grams
Coconut sugar
10 Grams
Rice vinegar
15 ML
Vegetable stock
150 ML
350 ML
Spring onion
40 Grams


Baby pak choi
3 Piece
Snow peas
100 Grams
Fresh baby corn
150 Grams


Jasmine rice
150 Grams
300 ML
0.5 Tsp


Cod fillet
350 Grams
Vegetable oil
1 Tbsp
0.5 Tsp


1 Prep broth
Wash and slice the ginger in half (no need to peel it). Add the miso paste, garlic paste, ginger, tamari, coconut sugar, rice vinegarvegetable stock and measured water to a pot with a lid. Mix well. Cover and bring to a boil over a medium heat. Simmer for 8 min.
2 Cook rice
Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.
3 Prep
Meanwhile, trim the base of the pak choi and quarter it lengthwise. Slice the snow peas in half. Slice the baby corn at an angle. Chop the spring onion finely. 
4 Cook
Remove the ginger from the broth and discard. Add the pak choi and baby corn to the broth and simmer, covered, for 3-4 min. Mix well, add the snow peas and spring onions (reserve some for garnish) and cook for 1 min. Cover and set aside.
5 Fry fish
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the cod with a pinch of salt and cook for 2-4 min on either side until golden and cooked through.
6 Serve
Pour the vegetables and broth into bowls. Top with the cod and serve the rice on the side. Garnish with the reserved spring onion.
Tips for fussy eaters
Replace the pak choi with their favourite vegetable!
Pro tip
The trick to perfectly fluffy rice is to rinse it thoroughly first, thereby removing as much starch as possible. Rinse it once, twice or even thrice, and, time permitting, soak it for 30 min before rinsing it a final time.

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