Sous Vide Cod in Ginger and Garlic Broth Udon Soup
- 1 1/2 lb ling cod, or other white fish
- 6 ounces udon noodles
- 3 cups chicken stock
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- 1 head baby bok choy, trimmed and cut into bite size pieces
- 1/4 pound snow peas, trimmed
- 4 cloves fresh garlic, roughly chopped
- 1 Tbsp fresh ginger, roughly chopped
- 1 large shallot, thinly sliced
- 2 red Thai chilis, deseeded and thinly chopped
- 2 large scallions, trimmed and thinly chopped
- Salt and pepper to taste
Set sous vide machine to 54.5C/130F.
Season cod with salt and pepper to taste. Place fish in freezer bag with chicken stock, soy sauce, garlic, ginger, shallots and chilis. Remove the air from bag using a vacuum sealer or the displacement method. Place the bag in the bath for 30 minutes.
While the cod is in the sous vide, cook udon noodles by following the instructions on the package. Always taste the udon before draining to ensure the texture is correct. Drain the noodles and run cold water over them to cool.
Remove bag from bath. Carefully remove the cod from the bag and gently pat dry.
In a large pot, pour the ingredients in the bag in to a large pot. Bring to a boil, then reduce heat to a simmer for 5 minutes. Strain the broth with a bowl under to remove the garlic, ginger, shallots and chilis - catching the broth.
Bring broth back to a simmer, and add the baby bok choy and snow peas. Simmer for 3 to 5 minutes, or until the vegetables are tender. Add the udon noodles and sesame oil to the broth for 1 minute to warm. Season broth with salt to taste.
Ladle the broth, vegetables and noodles in to a bowl. Top with fish, and spoon over broth to warm. Garnish with scallions, and enjoy this light and delicious soup!