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Yuzu Misoyaki Cod with Soba Soup Recipe

You need to add this coda + soba soup to your rotation -- takes only 30 minutes + absolutely delivers 😛


Emily Chan, @emchan68

30 min
serves 2


  • medium pot
  • small bowls
  • sheet pan with rack


  • Omsom Japanese Yuzu Misoyaki Starter
  • 2 5 oz. cod filets
  • 5 oz. dried soba noodles
  • 2 cups seafood stock (*Note: you can substitute seafood stock with chicken stock if you can’t find or make any!)
  • 1/3 cup scallion, chopped
  • 1/3 cilantro, chopped
  • 1/2 cup shredded cabbage
  • 4 radishes, sliced 


Recipe from community member, Chef Way (@waymo_91).

  1. Slice the scallion, cilantro, radish, and cabbage and set aside.
  2. Cook soba noodles according to package instructions.
  3. Add the Omsom starter to a small bowl, reserving a tablespoon to add to your seafood stock.
  4. Heat stock on low and add in the reserved Omsom starter. Once stock is heated through, turn heat to low and cover with lid.
  5. Season the cod filets with salt and pepper, then glaze cod in thick coats of Omsom starter and set aside.
  6. Place cod on a sheet pan and broil in the oven at 500º F. Cook until cod is fully cooked through and glaze begins to caramelize, about 10-12 minutes.
  7. Add your noodles, cod and broth to a bowl with the garnishes and enjoy!
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