Miso-Glazed Cod Ramen
So this is Miso-Glazed Cod Ramen. Cod that's been brushed with a miso glaze so sweet and savory it caramelizes under the broiler into this lacquered crust, sitting on noodles in a broth so light and clean it lets the fish be the star instead of trying to compete. You know how some fish dishes try to hide the fish under sauce and seasoning because they're insecure about whether the fish can stand on its own? This is the opposite. The cod is front and center, delicate and flaky, with a glaze that enhances instead of masks. The miso brings this deep umami that's both sweet and fermented, creating layers of flavor that somehow taste ancient and modern at the same time. It's refined without being pretentious, the kind of bowl you'd order at a restaurant with cloth napkins but can actually make at home without needing a culinary degree. Every bite tastes like someone put thought into it, like the ingredients were chosen carefully instead of thrown together hoping they'd work out.
Miso turns to glass—cod yields to gentle fire—umami blooms slow
Let Me Tell You...
I discovered miso cod at a Japanese restaurant in Manhattan where the menu had exactly seven items and cost more than my monthly subway pass.
The fish came out under the broiler, the miso glaze caramelized into this dark amber coating that looked almost burnt but tasted like concentrated umami.
The cod itself was so tender it barely needed chewing, just dissolving on my tongue while the glaze provided this sweet-salty punch.
I spent the next week trying to recreate it, going through more miso paste than any reasonable person should own, until I finally cracked the code: time, patience, and not being afraid of high heat.
The glaze is deceptively simple but requires the right balance.
White miso for sweetness and delicate funk, mirin for that characteristic Japanese sweet-boozy note, sake for depth, and sugar to help with caramelization.
You whisk it together until it's smooth, then slather it on the cod like you're painting a masterpiece.
The fish marinates for a few hours, soaking up those flavors, getting intimate with the miso in a way that changes its fundamental character.
When it goes under the broiler, the sugars in the glaze caramelize while the fish cooks through, creating this contrast between the dark, slightly charred exterior and the pristine white flesh inside.
The broth needed to be light on purpose.
After all that umami from the miso-glazed fish, a heavy tonkotsu would be overkill, flavor-on-flavor crime.
I went with simple dashi, that fundamental Japanese stock made from kombu and bonito flakes, seasoned lightly with soy sauce and mirin.
The dashi provides this clean, oceanic backdrop that lets the cod shine while still giving the noodles something to swim in.
A little sesame oil for richness, some scallions for sharpness, and you've got a bowl that feels complete without being overwhelming.
Now this has become my go-to when I want to feel like I'm eating at a nice restaurant without leaving my apartment or wearing real pants.
The miso-glazed cod is elegant and impressive, the kind of thing that makes people think you know what you're doing in the kitchen even if you're mostly winging it.
The light dashi broth keeps everything refined and Japanese, while the noodles provide comfort and substance.
Every bowl reminds me that sometimes less is more, that restraint in cooking can be just as powerful as throwing everything at the pot and hoping it works.
Ingredients
- 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
- 4 cod fillets (6 ounces each), skin removed
- 1/3 cup white miso paste
- 3 tablespoons mirin
- 2 tablespoons sake
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- 4 cups dashi stock
- 2 tablespoons soy sauce (for broth)
- 1 tablespoon mirin (for broth)
- 1 teaspoon sesame oil
- 4 scallions, thinly sliced
- 2 sheets nori, cut into thin strips
- 1 teaspoon toasted sesame seeds
- Fresh ginger, julienned (optional garnish)
Preparation
- In a bowl, whisk together white miso paste, 3 tablespoons mirin, sake, sugar, and 1 tablespoon soy sauce until smooth to create the miso glaze.
- Pat cod fillets dry with paper towels. Place in a shallow dish and brush generously with half of the miso glaze, coating all sides. Reserve remaining glaze. Cover and refrigerate for at least 2 hours, up to overnight.
- When ready to cook, preheat broiler to high. Line a baking sheet with foil and lightly oil a wire rack placed on top.
- Remove cod from marinade, wiping off excess glaze (it will burn). Place cod on the wire rack. Brush with some of the reserved fresh glaze.
- Broil cod 6 inches from heat for 8-10 minutes, watching carefully in the final minutes, until fish is cooked through and glaze is caramelized and deeply golden (not black). The fish should flake easily with a fork.
- While fish broils, bring a large pot of salted water to a boil. Cook ramen noodles for 2-3 minutes until just tender, then drain and set aside.
- In a pot, heat dashi stock with 2 tablespoons soy sauce, 1 tablespoon mirin, and sesame oil. Bring to a gentle simmer and taste for seasoning.
- Divide noodles among bowls. Ladle hot dashi broth over the noodles.
- Carefully place a miso-glazed cod fillet on top of each bowl. Garnish with sliced scallions, nori strips, sesame seeds, and julienned ginger if using. Serve immediately.