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.
Serving size
Ingredients
Ingredients
-
10g veg stock powder
- 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)
- 1 garlic clove
- 60g chestnut mushrooms
-
1 tbsp white miso paste (Soya)
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 72Kcal | 428Kcal |
| 303kJ | 1791kJ | |
| Fat | 2.0g | 12g |
| of which saturates | 0.3g | 1.6g |
| Carbohydrates | 7g | 42g |
| of which sugars | 2.2g | 13g |
| Protein | 6.9g | 41g |
| Salt | 0.22g | 1.3g |
| Fibre | 1.6g | 9.3g |
Ingredients
Ingredients
-
10g veg stock powder (use half)
- 1 unwaxed lime (use half)
- 1 spring onion (use half)
- 4cm fresh ginger (use half)
- 1 garlic clove
- 5g dried porcini mushrooms (use half)
-
1 tbsp white miso paste (use half) (Soya)
- 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)
Fish, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 73Kcal | 430Kcal |
| 304kJ | 1800kJ | |
| Fat | 2.0g | 12g |
| of which saturates | 0.3g | 1.6g |
| Carbohydrates | 7g | 42g |
| of which sugars | 2.2g | 13g |
| Protein | 6.9g | 41g |
| Salt | 0.22g | 1.3g |
| Fibre | 1.6g | 9.3g |
Japanese-style Miso Cod Soup with Sweet Potato, Porcini & Edamame
This recipe is designed to be more nutrient dense, and packed into a smaller portion. A warming soup, perfect for the colder weeknights. Buttery responsibly-sourced cod simmers in a umami-rich miso & porcini broth, alongside vibrant sweet potatoes and delicate chestnut mushrooms. Crunchy mangetout and chunky edamame add a pop of green. Finish with a sprinkle of spring onion and lashings of lime.
Cooking Instructions
Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large lidded frying pan, a measuring jug, a grater & a peeler
Get started
- Peel and dice the sweet 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 olive oil on medium-high heat. Once hot, add the sweet potato and chestnut mushrooms and cook for 4-5 mins, until golden. Season with salt and pepper
- Add 1 tsp olive oil, the spring onion whites, ginger and garlic and cook for 1 min, until fragrant
- Stir in the porcini stock mix and miso paste and bring to a boil, then lay the cod evenly in the pan. Cover with a lid and simmer for 16 mins
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 sweet 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 cod soup between bowls. Scatter with the spring onion greens. Garnish with the remaining lime wedges to finish
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.