Name: Comforting Cod Fish Soup with Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb. cod fillets, boneless/skinless (see notes for substitutions); ½ 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

Comforting Cod Fish Soup with Vegetables

Recipe by Jenn Giam Smith

Total Time30 minutes
Yield6 cups 1x

A light, comforting soup made with tender cod, baby bok choy, sweet watermelon radish, and crunchy bean sprouts. Ready in just 30 minutes, it’s perfect for weeknight dinners, sick days, or anytime you crave a nourishing bowl of homemade comfort. FODMAP-friendly and customizable with or without noodles.

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Ingredients

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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

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Instructions

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.
Add noodles (if using), baby bok choy, and bean sprouts. Cook until noodles are tender and vegetables are just softened.
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

Find it online: https://www.jenn-smith.com/fodmap-cod-soup/