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Japanese dashi cod Soup

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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. 


  • 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 


Dashi: 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.

Baked Cod: 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.

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