Japanese-style Miso Cod Soup with Porcini, Edamame & Sweet Potato

Serving size

1 person 2 people 4 people

Ingredients

1 unwaxed lime (use half)
1 spring onion (use half)
4cm fresh ginger (use half)
1 garlic clove
10g vegetable stock powder (use half)

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
5g dried porcini mushrooms (use half)
1 tbsp white miso paste (use half) (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)
80g mangetout (use half)
50g edamame beans (use half) (Soya)
280g diced cod fillets (use half) (Fish)
60g chestnut mushrooms (use half)
1 sweet potato (use half)

Allergens

Contains: Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	74Kcal	483Kcal
	311kJ	2020kJ
Fat	2.1g	14g
of which saturates	0.3g	1.9g
Carbohydrates	7g	48g
of which sugars	2.3g	15g
Protein	7.0g	45g
Salt	0.28g	1.8g
Fibre	1.7g	11g

Ingredients

280g diced cod fillets (Fish)
5g dried porcini mushrooms
4cm fresh ginger
1 spring onion
1 unwaxed lime
1 sweet potato
80g mangetout
50g edamame beans (Soya)
10g vegetable stock powder

(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
1 garlic clove
60g chestnut mushrooms
1 tbsp white miso paste (Soya)

(White Miso (Water, SOYBEANS, Rice, Salt), Water, Citric Acid)

Allergens

Contains: Soya, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	71Kcal	480Kcal
	299kJ	2008kJ
Fat	2.0g	14g
of which saturates	0.3g	1.9g
Carbohydrates	7g	47g
of which sugars	2.3g	15g
Protein	6.7g	45g
Salt	0.27g	1.8g
Fibre	1.6g	11g

Back

High protein 1/3 daily fibre 4 of 5 a day New Low sat fat

Japanese-style Miso Cod Soup with Porcini, Edamame & Sweet Potato

Name: Japanese-style Miso Cod Soup with Porcini, Edamame & Sweet Potato
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 280g diced cod fillets; 5g dried porcini mushrooms; 4cm fresh ginger; 1 spring onion; 1 unwaxed lime; 1 sweet potato; 80g mangetout; 50g edamame beans; 10g vegetable stock powder; 1 garlic clove; 60g chestnut mushrooms; 1 tbsp white miso paste

Prep time: 15 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Fish

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large lidded frying pan, a measuring jug, a grater & a peeler
Boil a half-full kettle

Get started

Peel and dice the potato into 2cm chunks. Thinly slice the chestnut mushrooms. Thinly slice the spring onion, keeping the white and green parts separate. Peel and grate the ginger and garlic
Add the porcini and stock powder to the measuring jug with 350ml boiling water (175ml for 1 person). Set aside to infuse

Build the base

Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the sweet potato and mushroom and cook for 4-5 mins, until golden. Season with salt and pepper
Add 1 tsp oil, then add the spring onion whites, ginger and garlic and cook for 1 min, until fragrant
Stir in the porcini stock and miso paste and bring to a boil, then lay the fish evenly in the pan, cover with a lid and simmer for 16 mins

Finish the prep & add the greens

Halve the mangetout widthways. Quarter the lime
After 16 mins, add the mangetout and edamame to the soup and simmer for a further 4 mins, until the fish is cooked through and the potato is soft. Add a splash of water if it's too dry

Final touches & plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Squeeze the juice of 2 lime wedges into the soup, taste and season if needed
Share the soup between bowls and scatter with the spring onion greens. Serve with the remaining lime wedges to finish