Target: 6 × 4 inches · landscape

Shio Cod Ramen with Corn and Bok Choy

45 min · 4 bowls

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

1. Gently steep chicken stock with kombu and ginger; remove the aromatics and season the clear broth with soy and salt.

2. Cook ramen separately and divide into warm bowls. Blanch bok choy in the broth until vivid green, then lift it out.

3. Heat corn in the broth. Dry the cod, season with remaining salt and pepper, and heat oil in a skillet.

4. Sear cod about 3 minutes, turn for 2 minutes more until it reaches 145 F, then rest for 2 minutes.

5. Ladle broth over noodles with corn and bok choy. Top with cod, scallions, sesame oil, and lemon; serve right away.

Cook’s note: Cook noodles separately to keep the shio broth clear and springy.