Weeknight Miso Black Cod
Weeknight Miso Black Cod Rice Noodle Bowls (Air Fryer)
If you love restaurant-style miso black cod but want something realistic for a weeknight, this bowl is for you. It is cozy, fast, and layered with flavour without feeling heavy or fussy.
Think tender miso-glazed black cod, slurpable rice noodles, crisp vegetables, and just enough broth to bring everything together. It is the kind of dinner that feels special but fits easily into a weeknight rhythm.
Ingredients
2 tablespoons white miso paste (30 g)
1 tablespoon Kikkoman mirin sauce (15 ml)
1 tablespoon granulated sugar (12 g)
1 teaspoon Kikkoman rice vinegar (5 ml)
1 teaspoon Okazu Ginger Miso Japanese chili oil (5 ml)
2 black cod fillets, about 5 to 5½ oz each (150 g each)
Cold Cucumber and Radishes (Optional)
1 mini cucumber, thinly sliced
3 to 4 radishes, matchsticks or thinly sliced
1 teaspoon Kikkoman rice vinegar (5 ml)
1 teaspoon water (5 ml)
½ teaspoon sugar
For the Noodles and Vegetables
4 cups water (1 litre)
2 packets Sushi Chef white miso soup base, about 14 g each
7 oz stir fry rice noodles (198 g)
2 cups broccoli florets (200 g)
3.5 oz mushrooms, sliced ¼ inch thick (100 g)
2 baby bok choy, halved lengthwise
For Finishing (Optional)
Scallions or cilantro, chopped
Drizzle of Japanese chili oil
A sprinkle of sesame seeds
Lime wedges
Instructions
Make the Miso-Glaze and Prepare the Cod
In a small bowl, whisk together the white miso, mirin, sugar, rice vinegar, and Japanese chili oil until smooth.
Lightly brush a thin, even layer of glaze onto the flesh side of the cod only. Do not coat the skin.
Let the glazed cod rest at room temperature for 10 to 15 minutes while you prepare the rest of the meal. This allows the flavour to absorb and helps the glaze caramelize during cooking.
Prepare the Cold Cucumber and Radish
In a small bowl, toss the cucumber and radishes with rice vinegar, water, and sugar.
Set aside to lightly pickle. Drain lightly just before serving.
Prepare the Cold Cucumber and Radish
In a small bowl, toss the cucumber and radishes with rice vinegar, water, and sugar.
Set aside to lightly pickle. Drain lightly just before serving.
Make the Miso Soup Base
In a large pot, bring the water and miso soup packets to a gentle boil, whisking until dissolved.
Remove from heat. This broth will be used to soak the noodles and vegetables and to finish the bowls.
Soak the Noodles and Vegetables
Add the rice noodles, broccoli, mushrooms, and baby bok choy to the hot miso soup.
Gently submerge everything. Cover and let stand for 8 to 10 minutes, stirring once halfway through, until noodles are tender but springy and vegetables are just cooked.
Keep covered to stay warm.
Optional texture boost: Toss mushrooms and broccoli lightly with oil and air fry at 400°F (200°C) for 7 to 9 minutes until lightly caramelized. Add to bowls during assembly instead of soaking in the soup.
Air Fry the Black Cod
Preheat the air fryer to 400°F (200°C).
Place the cod skin side down on perforated parchment paper in the air fryer basket.
Air fry for 6 to 8 minutes, depending on thickness, until the glaze is lightly caramelized and the fish flakes easily but stays moist. No flipping needed.
Assemble the Bowls
Divide the noodles and vegetables between two bowls using tongs.
Ladle ¼ to ⅓ cup of miso broth (60 to 80 ml) into each bowl, just enough to warm and moisten everything.
Top with the hot miso black cod and serve the cold cucumber and radishes on the side.
Finish with scallions or chopped cilantro, drizzle with Japanese chili oil and sprinkle with sesame seeds.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Serves: 2