Shio Cod Ramen with Corn and Bok Choy

Clear chicken stock gently steeped with kombu and ginger forms a savory base for ramen, sweet corn, bok choy, and skillet-seared cod.

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

Wide saucepan · Large pot · Fine-mesh strainer · Tongs · Large skillet · Instant-read thermometer · Four serving bowls

Keep broth clear

Remove kombu before the stock reaches a rolling boil, and cook noodles in a separate pot.

Serve at once

Assemble bowls just before eating so the ramen stays springy and the cod keeps its seared surface.

01. Warm chicken stock with kombu and ginger until tiny bubbles appear at the pot’s edge; turn off the heat and steep for 10 minutes.

02. Lift out the aromatics, stir in soy sauce and 1 tsp salt, then hold the broth hot without boiling.

03. Cook ramen in separate boiling water according to the package, drain well, and divide among warmed bowls.

04. Simmer bok choy in the broth for about 2 minutes, until the stems turn crisp-tender; lift out with tongs.

05. Simmer corn in the broth for about 2 minutes, just until hot, then keep the broth at a gentle simmer.

06. Pat cod dry and season with the remaining salt and black pepper while neutral oil heats until shimmering.

07. Sear the fish about 3 minutes on the first side, then turn and cook about 2 minutes until opaque and 145 F inside.

08. Rest cod on a clean plate for 2 minutes so the flakes remain broad and moist.

09. Ladle broth and corn over the noodles, add bok choy, and place a piece of cod in each bowl.

10. Finish with scallions, sesame oil, and lemon wedges; serve while the broth is hot.