Ingredients
1 lb. cod fillets, boneless/skinless (see notes for substitutions)
1/2 tsp fish sauce (optional but recommended)
2 Tbsp light soy sauce
3 tsp toasted sesame oil
1-inch fresh ginger, grated
3 scallions, thinly sliced
2-3 heads baby bok choy, cleaned and separated
8 oz watermelon radish, julienned (see notes for substitutions)
4 oz bean sprouts
2 cups vegetable broth
2 cups water
Lo mein noodles (optional, see notes)
Chili crisp, for topping
Instructions
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In a large pot, combine everything except the noodles, baby bok choy, and bean sprouts. Bring to a boil and simmer for 15–20 minutes.
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Add noodles (if using), baby bok choy, and bean sprouts. Cook until noodles are tender and vegetables are just softened.
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Serve hot, topped with chili crisp if desired.
Notes
Fish substitutions: Cod can be swapped with any white fish like perch or tilapia. For a stronger flavor, try salmon or catfish.
Watermelon radish: Adds a sweet, mildly peppery flavor and a gorgeous bright-pink color. If unavailable, substitute with daikon or red radishes.
Noodles: Lo mein is optional. They can be substituted with other flour egg-style noodles, or skipped entirely for a gluten-free version. (Avoid rice noodles—they don’t hold up in this soup.)
Yield: This recipe makes about 6–7 cups of soup, enough for 4 hearty servings or 6 lighter servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups and stews
- Method: one pot, stove top
- Cuisine: Asian, Chinese-American
