At the intersection of quick, wholesome, and delicious, you’ll find this foolproof Japanese Dashi Cod Soup by Live the Little Things. Anchored by a delicate dashi broth, it combines wilty onions, zucchini and oyster tree mushrooms with our certified sustainable Atlantic Frozen Cod Fillets for a warming soup that’s satisfying, light and elegant. Plus it’s super versatile. Don’t worry about using oyster tree mushrooms – whatever you have on hand will work great in this recipe.Print Recipe
- 2 cups water
- 2- inch piece kombu
- 1/2 cup loosely packed dried bonito flakes katsuobushi, optional
- ¼ onion thinly sliced
- 1 cup oyster tree mushrooms
- 1 medium zucchini spiralized
- ½ tbsp pink salt
- 1 package Atlantic Wild-Caught Cod
- 2 tablespoons oil; avocado or olive
- bonito flakes
- toasted sesame seed oil
For the pasta and cod
- 4 cups cooked pasta of choice
- 3 tablespoons pesto
- 2 tablespoons ricotta cheese
- 4 cups reserved water from pasta boil
- 1 package Atlantic Wild-Caught Cod Fillets
- 2 tablespoons olive oild
- Salt + Pepper to taste
- Combine the water and kombu in a 1-quart saucepan and set over medium heat. Remove the kombu from the water just before it comes to a full boil. (Boiling the kombu can make the broth bitter and a bit slimy.) Add the bonito flakes, if using, and let the water come to a rapid simmer. Continue simmering for about 1 minute. Remove the pan from heat and let the bonito steep in the broth for an additional 5 minutes. Strain the bonito flakes from the broth. Add 2 cups water, pouring through the strained bonito.
- Heat saucepan on a medium to low heat. Add salt, onion, zucchini noodles and mushrooms. Simmer for 10 minutes.
- While the soup is cooking, preheat oven at 400F. Coat Cod with avocado oil and season with salt. Place cod in oven and bake for about 10-12 minutes. When ready, take out of the oven and let it sit.
- In a bowl, plate onion, zucchini, and mushrooms first. Top with a Cod fillet and gently pour broth.
- Garnish with bonito flakes and toasted sesame seed oil.