Name: Steamed Cod with Udon and Lapsang Souchong Broth
Total time: 1 h
Ingredients: 8 ounces dried udon noodles; 4 cups chicken or vegetable broth; 2 Lapsang Souchong tea leaf bags; 1 (3-inch) piece fresh ginger, peeled (1 inch smashed, 2 inches cut into matchsticks); 8 ounces sugar snap peas, strings removed and halved lengthwise; 1 large carrot, peeled and cut into 3-inch matchsticks; ¾ teaspoon table salt, divided; 4 (6-ounce) skinless cod fillets, 1 inch thick; ¼ cup mirin; 4 teaspoons soy sauce, divided; 4 teaspoons toasted sesame oil, divided; 2 scallions, green parts only, sliced thin; white pepper (optional)

Steamed Cod with Udon and Lapsang Souchong Broth

By Nik Sharma

Published on May 24, 2026

Time

1 hour

Yield

Serves 4

Steamed Cod with Udon and Lapsang Souchong Broth

Ingredients

8 ounces dried udon noodles 4 cups chicken or vegetable broth 2 Lapsang Souchong tea leaf bags1 (3-inch) piece fresh ginger, peeled (1 inch smashed, 2 inches cut into matchsticks)8 ounces sugar snap peas, strings removed and halved lengthwise1 large carrot, peeled and cut into 3-inch matchsticks¾ teaspoon table salt, divided4 (6-ounce) skinless cod fillets, 1 inch thick¼ cup mirin 4 teaspoons soy sauce, divided4 teaspoons toasted sesame oil, divided2 scallions, green parts only, sliced thinwhite pepper (optional)

Before You Begin

We developed this recipe using Taylors of Harrogate brand lapsang souchong tea. If you don’t have a bamboo steamer, place the carrots in a steamer basket and arrange the cod fillets directly on top. Set the steamer basket in the prepared wok or skillet, and cover the entire pan with tented foil before bringing it to a boil in step 3.

Instructions

Bring 2 quarts water to boil in large saucepan. Add 8 ounces dried udon noodles and cook, stirring often, until tender. Drain noodles in colander and rinse with warm running water. Drain well. Rinse saucepan clean.

Add 4 cups chicken broth, 2 lapsang souchong tea bags, and 1-inch piece smashed ginger to now-empty saucepan. Bring to boil over high heat, then reduce to simmer and steep for 5 minutes. Remove tea bags and ginger. Off heat, stir in 8 ounces sugar snap peas, strings removed and halved lengthwise; set aside.

Fill 14-inch wok or 12-inch skillet with 1 inch water. Set 2 tiers of bamboo steamer on counter and place shallow dishes, each slightly smaller than diameter of basket, in each tier. Arrange 1 large carrot, peeled and cut into 3-inch matchsticks on one dish and sprinkle with ¼ teaspoon table salt. Pat 4 cod fillets dry; brush tops of each fillet with ¼ cup mirin and sprinkle with remaining ½ teaspoon salt. Arrange cod on second dish. Arrange 1 (2-inch) piece ginger, cut into matchsticks, around cod. Assemble bamboo steamer, stacking cod tray over carrot tray, and set top of bamboo steamer in place. Place steamer in prepared wok. Bring water to boil over medium-high heat, then reduce heat to low and steam until cod registers 135 degrees, 6 to 8 minutes.

Divide noodles evenly among 4 shallow bowls. Using fish spatula, gently transfer fish and carrots to bowls on top of noodles. Pour warm broth and peas over each fillet. Drizzle each bowl with 1 teaspoon soy sauce and 1 teaspoon sesame oil. Season with additional soy sauce to taste. Sprinkle with 2 thinly sliced scallion greens and white pepper, if using, and serve.