This Low FODMAP Miso Cod Ramen is from the book Wagamama Feed Your Soul, in which we found much inspiration.
For the Cod Marinade: Place the marinade ingredients in a wide, shallow bowl and stir to combine. Add the cod fillets and coat well, then cover and leave to marinate in the fridge for at least 30 minutes.
Cook the Fish, Vegetables & Soba: Heat 2 tablespoons of the vegetable oil in a skillet or wok over medium heat until hot and place the cod fillets, skin-side down, into the pan. Pan-fry the fish for 2 to 3 minutes until the skin is golden brown, then turn and cook for a further 2 to 3 minutes on the other side. Transfer the fish to a plate and set aside.
Divide the cooked noodles between 2 serving bowls and add the broth. Top with the bok choi and cod and garnish with the scallions, menma, and a drizzle of chili oil, to taste.