Miso Black Cod and Vegetable Soup with Wakame

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A delicate Japanese soup with rich miso broth, tender black cod, and a medley of seasonal vegetables. This Japanese-inspired soup recipe (vegetarian-friendly, low-fat), ready in about 45 minutes, pairs miso paste, black cod, wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp miso paste
• 400g black cod
• 1 cup wakame seaweed
• 1 cup carrots
• 1 cup daikon radish
• 1/2 cup shiitake mushrooms

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Instructions

1. Step 1: In a large pot, whisk 2 tbsp miso paste into 6 cups cold water until fully dissolved, then bring to a gentle simmer over medium heat, stirring occasionally, until the broth is slightly cloudy and fragrant, about 5 minutes. Tip: Use a wooden spoon to avoid stirring too vigorously, which can break down the miso’s umami-rich particles.
2. Step 2: Dice 1 cup carrots into 1/2-inch cubes, julienne 1 cup daikon radish into 1/4-inch strips, and thinly slice 1/2 cup shiitake mushrooms. Add all vegetables to the simmering broth, stir gently, and continue simmering uncovered for 12-15 minutes, until the carrots are tender but still hold their shape and the daikon is slightly softened.
3. Step 3: Pat 400g black cod dry with paper towels, then gently score the skin side with a knife to prevent curling. Carefully add the cod to the pot, reduce the heat to low, and poach for 8 minutes, until the flesh is opaque and easily flaked with a fork. Tip: Avoid boiling the broth during this step—gentle simmering preserves the fish’s delicate texture.
4. Step 4: Remove the pot from heat, then add 1 cup wakame seaweed, stirring gently to submerge it. Let steep for 2-3 minutes, until the seaweed swells and becomes tender but still retains a slight chew. Tip: If wakame is unavailable, substitute with 1/2 cup chopped seaweed noodles, but adjust steeping time accordingly.
5. Step 5: Ladle the soup into bowls, ensuring each serving includes a portion of cod, vegetables, and wakame. The broth should be rich, slightly salty, and aromatic, with a velvety texture from the miso. Tip: For extra depth, stir in 1 tsp mirin just before serving if desired.