I love comfort food.
And, a simple dish like this Sauteed Maitake and Crispy Cod in Dashi Broth is one of my favorites!
My tastes have certainly changed over the years. My previous version of comfort food was pizza, burgers and fries, and ice-cream.
I don’t actually find those old foods comforting anymore. They are heavy and dense, and I find them more sedating rather than comforting.
These days, comfort food for me means warming, nourishing, satisfying and healing.
Which is everything this recipe is:
- It’s warming because it’s soup.
- It’s nourishing because it’s made with iodine-rich dashi broth.
- It’s satisfying because it’s got a savory umami flavor.
- It’s healing because of the Maitake Mushrooms that slow the growth of cancerous tumors and stimulate immune cells.
Sometimes I’ll add in soba noodles and extra veggies, and sometimes I’ll just eat it simply, like the recipe below.
I hope you enjoy all the comforting goodness in this dish as much as I do!
- 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
- Put the dashi broth, mirin and tamari into a soup pot and bring to a boil.
- Cover and reduce heat to simmer for 5 mintues.
- 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.
- Put the mushroom into the pan with the onion, cover and cook 2-3 minutes.
- Add the bok choy into the frying pan with a couple of pinches of sea salt and cook 1-2 minutes or until wilted.
- Place the onion, mushroom and bok choy into individual soup bowls.
- 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.
- Turn the cod and cook an additional 1-2 minutes.
- Ladle 1 & ½ cups of broth into each bowl on top of the sauteed mushroom and veggies.
- Place 1 piece of crispy cod into each bowl.
- Garnish with minced green onion tops.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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