miso cod with mushrooms, bok choy, and kombu
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5 from 2 votes

Miso Cod with Mushrooms

Everybody loves this easy miso cod recipe. It comes together with only a few simple ingredients with minimal prep. You can serve it with mushrooms, bok choy, and kombu or try any combination of vegetables.
Prep Time5 mins
Cook Time15 mins
Marinade30 mins
Total Time50 mins
Course: Main Course
Cuisine: American, Asian
Keyword: bok choy, cod, fish, gluten free, miso, mushrooms
Servings: 5 servings
Calories: 275kcal
Author: Chef Sara Furcini


Miso Marinade

  • 1 tbsp gluten free tamari or shoyu (if not gluten free)
  • 1/2 cup mirin
  • 1/2 cup white or yellow miso such as chickpea miso

Cod and Veggies

  • 2 pound cod fillet whole or cut into 4-inch wide portions
  • 6 oz mushrooms such as oyster and shiitake
  • 1 tbsp olive oil
  • 1 tbsp gluten free tamari
  • 1 6-inch piece kombu
  • 5 heads baby bok choy cut in half lengthwise


  • Combine the tamari, mirin, and miso in a baking dish. Whisk to form a smooth marinade. Set the fish in the marinade, turning to coat both sides. Marinade at room temperature for 30 minutes or cover and store in the fridge for up to 24 hours.
  • Preheat the oven to broil. Pour the marinade into a bowl and nestle the mushrooms around the fish. Drizzle the olive oil and tamari over the mushrooms. Place on the middle rack for 15 minutes or to your desired doneness. Note that the fish will continue to cook once removed.
  • Place the kombu, 1 cup filtered water, and 1 cup of the reserved miso marinade into a medium skillet. Bring to a simmer over medium-high heat and add the bok choy. Cook for 2 minutes, rotating half-way through just until tender.
  • Serve the cod with the miso-kombu sauce, mushrooms, and bok choy. If you want, you can cut the kombu into strips to make kombu noodles.



Miso Paste
Look for miso paste labeled "white" "chickpea" or "yellow" for this recipe. If you have a gluten allergy, be sure to check the label.
Kombu is a seaweed that expands in water and adds a briny flavor that compliments seafood. It is entirely optional in this recipe. You may use 1 tablespoon bonito flakes instead or 1 Tablespoon of tamari in place of the seaweed.
Storing and Reheating
This fish tastes fantastic the next day. You can rewarm the fish with the vegetables and miso broth in a skillet or microwave covered just until warmed through. Store in the fridge, covered for no more than 2 days.
If making ahead, marinade the fish for up to 24 hours and cook just before assembling.


Serving: 16-oz portion with vegetables | Calories: 275kcal | Carbohydrates: 19g | Protein: 37g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 1709mg | Potassium: 931mg | Fiber: 2g | Sugar: 8g | Vitamin A: 141IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg