Sauteed Maitake and Crispy Cod in Dashi Broth
Recipe type: Healing soup
Cuisine: Food is Medicine
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 6 cups dashi broth
  • 1 & ½ tbsp. mirin cooking wine
  • 1 & ½ tbsp. tamari soy sauce
  • 3 tbsp. sesame oil
  • 1 medium sized spring onion, bulb sliced thin and green top saved for garnish (can use 4-5 scallions if you cannot find a spring onion)
  • 2 cups maitake mushrooms, separated into 3-4 inch pieces
  • 1 head baby bok choy, chopped
  • Sea Salt
  • 8 ounces black cod, cut into 2 ounce pieces and seasoned with salt
  1. Put the dashi broth, mirin and tamari into a soup pot and bring to a boil.
  2. Cover and reduce heat to simmer for 5 mintues.
  3. While broth is cooking, put 1 tbsp of sesame oil into a frying pan and saute the spring onion on medium high heat until wilted.
  4. Put the mushroom into the pan with the onion, cover and cook 2-3 minutes.
  5. Add the bok choy into the frying pan with a couple of pinches of sea salt and cook 1-2 minutes or until wilted.
  6. Place the onion, mushroom and bok choy into individual soup bowls.
  7. Use the remaining 2 tbsp. of sesame oil to cook the black cod, skin side down, for 2-3 minutes in the frying pan on high heat.
  8. Turn the cod and cook an additional 1-2 minutes.
  9. Ladle 1 & ½ cups of broth into each bowl on top of the sauteed mushroom and veggies.
  10. Place 1 piece of crispy cod into each bowl.
  11. Garnish with minced green onion tops.
Recipe by Andrea Beaman at