Japanese Dashi Cod Soup
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
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.