Japanese and Nordic cuisines meet with this miso-marinated treat! 


  • 4 cod fillets

  • 2-4 baby bok choys

  • 1/2 pack rice noodles

  • 1 bunch scallion

  • Mushroom broth:

  • a handful of chanterelles

  • a handful of forest mushrooms, dried

  • 800ml boiling water

  • Miso marinade for the fish:

  • 75ml sake

  • 75mlMirin rice wine

  • 3-4 tbs miso paste

  • 3 tbs sugar

  • Noodle broth:

  • 450ml mushroom broth (see above)

  • 2 tbs oil

  • 1 bag dashi powder

  • 1/4 tsp garlic, grated

  • 1 tsp ginger, grated

  • a drop of sesame oil

  • 1 1/2 tbs soy sauce


  • 1.

    Prepare the mushroom broth by soaking the mushrooms in boiling water.

  • 2.

    Mix the miso marinade ingredients together and marinade the cod for at least 2 hours. The flavour gets more intense if you let it marinade overnight.

  • 3.

    Prepare the parcels.

  • 4.

    Place a bundle of rice noodles, bok choy leaves and scallion on a piece of aluminium foil and ladle hot noodle broth (approx. 150ml per parcel) on top. Add mushrooms. Wrap tightly to keep the broth in and bake in 180°C oven for 13–15 minutes. Meanwhile, fry the cod fillets on a pan until golden brown on both sides. Plate. Open the noodle parcels and place the crispy cod fillets on top.

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