Miso Glazed Cod Ramen

This dish packs flavour, protein and goodness while not packing the calories in. Perfect for a light lunch or dinner.

Per Serving:

Calories - 461

Protein - 41g

Serves 2:

2 cod fillets

½ tsp white miso paste

1 tbsp mirin

1 tbsp light soy sauce

1 tsp ginger purée

1 tsp sesame oil

For the ramen

1 tsp chilli oil

½ tsp white miso paste

½ tsp garlic purée 1 tsp ginger purée

6 spring onions, sliced

2 vegetable stock cubes

½ tbsp light soy sauce

½ tbsp fish sauce

120g fine egg noodles

100g pak choi

To garnish

3 spring onions, sliced

30g tinned bamboo shoots

Place the cod fillets in a mixing bowl with white miso paste, mirin, soy sauce, ginger puree and sesame oil. Give everything a stir, making sure the cod is completely coated in the marinade and place in the fridge for an hour.
Heat the grill to medium/high and place the marinated fish on a foil lined baking tray. Cook under the grill for 10 minutes until the marinade has crisped up a little and the cod is perfectly flakey.
Meanwhile, make the ramen by frying the chilli oil, miso paste, garlic puree, ginger puree and spring onions in a large saucepan over a medium heat for 2 minutes. Add the vegetable stock cubes along with 500ml of boiling water and stir in the soy and fish sauces. Bring the broth to the boil while stirring to help the stock cubes break down, then reduce the heat to simmer. Simmer for a few minutes then add the noodles and cook for 3 minutes, stirring occasionally, then add the pak choi. Cover the pan with a lid and cook for a further 5 minutes or until the pak choi is wilted.
Serve the ramen in large bowls and top with miso cod. Garnish with some spring onions and the bamboo shoots.