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Shio Cod Ramen with Corn and Bok Choy

A clear chicken-and-kombu broth carries sweet corn, crisp bok choy, and gently seared cod in this weeknight shio ramen.

Seared cod ramen with corn, bok choy, scallions, and lemon in clear broth.

Shio ramen depends on a clean, lightly seasoned broth, so kombu and ginger steep gently in chicken stock instead of boiling hard. Separate noodle cooking and a quick skillet sear keep each bowl clear, hot, and balanced.

Build a clear broth

Kombu gives chicken stock a subtle savory depth, while sliced ginger keeps the broth fragrant. Removing the kombu before the liquid boils avoids a harsh, seaweed-heavy finish.

Season the broth lightly with soy and salt, then taste it while hot. The noodles and toppings add their own weight, so the soup should be savory without becoming sharp.

Keep the steep gentle

Kombu releases its cleanest flavor in hot liquid that never reaches a rolling boil. Lift it out when small bubbles gather at the edge, then let ginger finish perfuming the stock.

A fine-mesh strainer catches the ginger slices and leaves a smooth base for the toppings. Keep the finished broth hot over low heat while the noodles and fish cook.

A cod fillet sears in a skillet until its underside develops a golden crust. — Cod sears in a thin sheen of oil until a browned underside forms.

Cook noodles on their own

Boiling ramen in a separate pot keeps starch out of the delicate broth. Drain the noodles thoroughly and place them in warm bowls shortly before ladling so they stay springy.

Blanch bok choy in the hot broth, then heat the corn in the same pot. Both toppings pick up the soup’s seasoning without crowding the skillet needed for the cod.

Finish each bowl hot

Sear the cod until the center turns opaque, then let it rest briefly so it separates into broad, moist flakes. Keeping the fish in large pieces makes it easy to lift with chopsticks or a spoon.

Arrange the greens beside the noodles and ladle broth around them, then add scallions and a few drops of sesame oil. A squeeze of lemon at the table brightens the kombu without masking it.

Tender cod flakes rest over ramen with corn and bok choy in clear broth. — Tender cod flakes sit over ramen with corn and bok choy in clear broth.

Shio Cod Ramen with Corn and Bok Choy

4 bowls

45 minutes total

Ingredients

• 8 cups low-sodium chicken stock
• 1 piece dried kombu
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1 tbsp low-sodium soy sauce
• 1 1/2 tsp kosher salt, divided
• 12 cups water, for cooking ramen noodles
• 12 oz dried ramen noodles
• 1 tbsp neutral oil
• 1 1/2 lb skinless cod fillets, divided into 4 pieces
• 1/4 tsp freshly ground black pepper
• 4 baby bok choy, halved lengthwise
• 2 cups frozen sweet corn kernels
• 4 scallions, thinly sliced
• 1 tsp toasted sesame oil
• 1 lemon, cut into wedges

Method

Steep the broth
Combine the chicken stock, dried kombu, and sliced ginger in a saucepan. Heat over medium until tiny bubbles gather at the edge, then turn off the heat and steep for 10 minutes; do not let the kombu boil.
Look for: Small bubbles appear around the edge without a rolling boil. The broth smells gently savory and gingery after steeping.
Season the clear broth
Lift out the kombu and ginger with tongs or strain the broth through a fine-mesh strainer. Stir in the soy sauce and 1 tsp of the divided salt, then keep the broth hot over low heat.
Look for: The broth remains clear and gives off light steam. Salt dissolves fully without the broth boiling.
Cook the ramen
Bring the measured water to a full boil in a separate pot. Cook the ramen noodles according to the package until just tender, then drain thoroughly and divide among four warmed bowls.
Look for: The noodles are springy and tender with no hard center. The noodles are drained well so they do not dilute the broth.
Blanch the bok choy
Use tongs to lower the bok choy into the hot broth and simmer until vivid green and crisp-tender, about 2 minutes. Lift the halves out and set them beside the bowls.
Look for: The stems yield slightly to a knife while holding their shape. The leaves stay bright green rather than olive-colored.
Heat the corn
Add the frozen corn kernels to the same broth and simmer until hot, about 2 minutes. Keep the broth at a gentle simmer while you sear the fish.
Look for: The kernels are hot through but still plump. The broth stays below a hard boil.
Season the cod
Pat the cod fillets dry and season both sides with the remaining salt and the black pepper. Heat the neutral oil in a large skillet over medium-high until it shimmers.
Look for: The fish surfaces feel dry before seasoning. The oil shimmers but does not smoke.
Sear the fish
Lay in the cod with space between pieces and sear without moving until golden underneath, about 3 minutes. Turn carefully and cook about 2 minutes more, until opaque and the thickest piece reaches 145 F.
Look for: The first side releases from the skillet with a browned crust. The center is opaque and registers 145 F on an instant-read thermometer.
Rest the cod
Transfer the cod to a clean plate and rest for 2 minutes so it stays moist and separates into broad flakes.
Look for: The fish rests without being covered, preserving its seared surface. Large flakes separate easily when lifted with a fork.
Build the bowls
Ladle the hot broth and corn over the noodles. Nestle bok choy alongside and set one piece of cod in each bowl, keeping the fish in large flakes.
Look for: The noodles are covered with hot broth. Each bowl has corn, bok choy, and a generous portion of cod.
Finish and serve
Top each bowl with scallions and a few drops of sesame oil. Serve immediately with lemon wedges for squeezing at the table.
Look for: Scallions stay fresh and crisp on top. A squeeze of lemon brightens the broth just before eating.