Print

Weeknight Miso Black Cod Rice Noodle Bowls (Air Fryer) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 10 reviews

This vibrant and flavorful Weeknight Miso Black Cod Rice Noodle Bowl recipe combines tender air-fried black cod glazed with a sweet and savory miso mixture alongside delicately pickled cucumber and radishes. The dish features soft rice noodles and fresh vegetables gently soaked in a warm miso broth, offering a perfect balance of textures and umami-rich taste. Quick to prepare and beautifully presented, it’s an elegant yet simple meal ideal for a nourishing weeknight dinner.

Ingredients

Miso Glaze

  • 2 tablespoons white miso paste (30 g)
  • 1 tablespoon Kikkoman mirin sauce (15 ml)
  • 1 tablespoon granulated sugar (12 g)
  • 1 teaspoon Kikkoman rice vinegar (5 ml)
  • 1 teaspoon Okazu Ginger Miso Japanese Chili Oil (5 ml)

Black Cod

  • 2 black cod fillets (about 5 to 5½ oz each / 150 g each)

Pickled Vegetables

  • 1 mini cucumber (thinly sliced)
  • 3 to 4 radishes (matchsticks or thinly sliced)
  • 1 teaspoon Kikkoman rice vinegar (5 ml)
  • 1 teaspoon water (5 ml)
  • ½ teaspoon sugar

Miso Soup Base & Noodles

  • 4 cups water (1 litre)
  • 2 packets Sushi Chef white miso soup base (about 14 g each)
  • 7 oz stir fry rice noodles (198 g)

Vegetables

  • 2 cups broccoli florets (200 g)
  • 3.5 oz shiitake mushrooms (sliced ¼ inch thick / 100 g)
  • 2 baby bok choy (halved lengthwise)

Toppings & Garnish

  • Scallions or cilantro (chopped)
  • Drizzle of Japanese chili oil
  • A sprinkle of sesame seeds
  • Lime wedges

Instructions

  1. Make the Miso Glaze and Prepare the Cod: In a small bowl, whisk together white miso paste, mirin sauce, sugar, rice vinegar, and chili oil until smooth. Lightly brush a thin, even layer of this glaze onto the flesh side of the black cod fillets, avoiding the skin. Let the glazed cod rest at room temperature for 10 to 15 minutes to allow flavors to absorb and help the glaze caramelize during cooking.
  2. Prepare the Cold Cucumber and Radish: In another small bowl, toss together the thinly sliced cucumber and radishes with rice vinegar, water, and sugar. Set aside to lightly pickle. Drain the vegetables lightly just before serving.
  3. Make the Miso Soup Base: In a large pot, bring 4 cups of water to a gentle boil. Whisk in the two packets of Sushi Chef white miso soup base until fully dissolved. Remove from heat; this warm broth will be used to soak the noodles and vegetables, and to finish the bowls.
  4. Soak the Noodles and Vegetables: Add the rice noodles, broccoli florets, sliced shiitake mushrooms, and halved baby bok choy to the hot miso soup. Gently submerge all ingredients. Cover the pot and let stand for 8 to 10 minutes, stirring halfway through, until the noodles are tender yet springy and the vegetables are just cooked. Keep covered to stay warm.
  5. Optional: Air Fry the Vegetables: For added texture, toss the mushrooms and broccoli lightly with some oil and air fry at 400°F (200°C) for 7 to 9 minutes until lightly caramelized. Use these instead of the soaked vegetables when assembling the bowls.
  6. Air Fry the Black Cod: Preheat the air fryer to 400°F (200°C). Place the glazed black cod skin side down on perforated parchment paper inside the air fryer basket. Air fry for 6 to 8 minutes, depending on fillet thickness, until the glaze is lightly caramelized and the fish flakes easily but remains moist. No flipping is needed.
  7. Assemble the Bowls: Using tongs, divide the soaked rice noodles and vegetables between two bowls. Ladle about ¼ to ⅓ cup (60 to 80 ml) of the warm miso broth into each bowl to moisten and warm the contents. Top each bowl with one piece of the hot miso-glazed black cod and arrange the lightly pickled cucumber and radish on the side. Finish each bowl with chopped scallions or cilantro, a drizzle of Japanese chili oil, a sprinkle of sesame seeds, and lime wedges for squeezing.

Notes

  • Allowing the cod to rest with the glaze before cooking enhances flavor absorption and improves caramelization.
  • Lightly pickling the cucumber and radish adds a bright, refreshing contrast to the rich cod and savory broth.
  • The optional air-frying of mushrooms and broccoli adds a delightful caramelized texture but soaking in broth yields a softer vegetable option.
  • Use perforated parchment paper in the air fryer to prevent sticking and facilitate even cooking.
  • This recipe is ideal for a quick, impressive weeknight dinner and adjusts well for two servings.

Find it online: https://marthatasty.com/weeknight-miso-black-cod-rice-noodle-bowls-air-fryer-recipe/