Crispy Cod and Vegetable Noodle Soup

  • 4 cups fish stock or water
  • 2 inches kombu, soaked and sliced thin
  • 1 tbsp. ginger, peeled and cut into matchsticks
  • 3 to 4 tablespoons shoyu
  • 2 tbsp. mirin, rice cooking wine
  • 3 to 4 shitake mushroom, stems removed and sliced thin
  • 1 carrot, matchsticks
  • 8 ounces black cod, diced into 1 to 2 ounce pieces
  • ¼ cup all purpose flour
  • Sea salt
  • Peanut oil (or other oil)
  • ½ pakage (8-ounce) soba noodles, cooked
  • 2 scallions, minced

Bring stock, kombu, ginger, shoyu and mirin to a boil.  Reduce heat to medium and add shitake mushrooms and carrots.  Season the flour with salt and coat the cod.  Heat peanut oil in a frying pan on medium high heat.  Add cod and cook until lightly browned on both sides.  Place a portion of cooked soba noodles into the bottom of a soup bowl and cover with vegetables and broth. Top with crispy cod. Garnish with scallions.