Some time ago, I prepared sake lee marinade or “Kasu-doko” 粕どこ and used it to make a few dishes. I stored it in a sealed container in the refrigerator (meat drawer). I happened to check if it was still good and it was. So, when I saw a good looking cod filet in the grocery store, I got one for sake lee marinated grilled cod. It so happened that I had too much cod and I could not fit everything into the marinade. I used the extra for this Sunday lunch.
This is similar to the clear soup with cod and tofu I posted before. To make it as a lunch, I decided to add noodles. My choice was between so-men ソーメン (very thin Japanese noodle) or soba 蕎麦. When I checked my dried noodle container, the soba package was already open so the decision was made.
Besides cod and tofu, I added two kinds of mushrooms; maitake 舞茸 (hen-of-the-wood) and shiitake 椎茸.
I garnished it with the skin of yuzu ゆず (frozen) and chopped chives. For color, I also added ribbons of carrot.
There is no recipe for this; I just put the ingredients together. I boiled dried soba noodles and rinsed them in cold running water and set aside.
I just used number one dashi (ichiban dashi 一番出し) I made some days ago from kelp and dried bonito flakes seasoned with mirin and light colored soy sauce. I placed fresh shiitake and maitake mushrooms in, as well as cubes of tofu and thinly shaved carrot (by a peeler). When the broth heated up, I turned it down to simmer and added the cod. I let it gently poach in the liquid for 5 minutes.
I placed the cooked soba noodles in a bowl and arranged the cod, mushrooms and tofu over them. Then I poured in the broth. I garnished it with chopped chives and yuzu skin.
For mine, I sprinkled on a Japanese red pepper flakes (ichimi tougarashi 一味唐辛子). The broth was good and went well with the flaky moist cod. We could have made this as a soup, added a bowl of rice and called it dinner.