• 2 tbsp miso paste
  • 1 tbsp honey
  • 1 tbsp mirin
  • 2 cloves of garlic
  • 1 small piece of ginger
  • 4 tbsp soy
  • 4 fresh cod loins
  • 1 tbsp groundnut oil
  • 1 red chilli
  • Handful of fresh coriander 
  • 3 spring onions
  • 2 handfuls of cashews
  • 4 soba noodle bundles


Cook time: 20 mins. Serves 4

Miso is a flavour like no other; it’s a savoury salty Japanese paste, made from fermented soy beans. It tastes better that you’d probably expect… This miso & honey paste works really well with the subtlety of white fish; and the textures of the noodles, cashews & spring onion. It’s super quick to make and v v satisfying.


Preheat the oven to 180C.

Start by finely mincing the garlic & ginger, and adding to bowl to combine with the mirin, miso paste, honey & half the soy sauce, to make a paste.

Lay out the cod loins on a baking tray and top each one with the paste to cover. Place in the oven to bake for 15 minutes.

Cook the soba noodles per packet instructions, and slice the chilli & spring onions. When drained, transfer the noodles to a bowl and add the nut oil, remaining soy sauce, spring onion, chilli & half the coriander & chilli. Toss to combine everything together.

Serve the noodles, with the cod on top, and finish with the remaining cashews & coriander.