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Salmon Miso Ramen

Salmon Miso Ramen

Felicity MacLeod

Felicity MacLeod

Prep 45 mins45m
Cook 15 mins15m
Serves 2

I have a little obsession with ramen at the moment, this Japanese noodle-soup dish is just what the doctor ordered this winter.

I love the combination of fish, eggs, noodles, veggies and a hearty stock. It's salty, filling and puts a smile on my face; a regular for me over winter and I don't even mind having it in the heat of summer either.

↬ Adapted from ABC's delicious: love to cook by Valli Little (2013), pg. 144

Ingredients

  • 1 tsp grated ginger
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 60 ml fish sauce
  • 200 g salmon fillet (skinless, pin boned and cut into bite size pieces)
  • 3 tbsps white miso paste
  • 1 clove garlic (finely chopped)
  • 100 g shitake mushrooms
  • 1 carrot (cut into matchsticks)
  • 100 g snow peas (trimmed)
  • 200 g soba noodles

  • To Serve

  • 1 sheet nori (sliced)
  • 1 egg (soft boiled, halved)
  • 2 spring onion (sliced)
  • sesame seeds

Instructions

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  • 1
    Combine ginger mirin, soy sauce and 1 tbsp fish sauce in a bowl. Add salmon, turn to coat, then cover and marinate in the fridge for . Drain.
  • 2
    Place miso, 2tbsp fish sauce, garlic and 1L water in a large saucepan over medium-high heat. Bring to a simmer, then add mushrooms and cook for until softened. Add carrot, snow peas and salmon until it is just cooked.
  • 3
    Meanwhile, cook noodles according to packet instructions. Drain, refresh under cold running water, then drain again.
  • 4
    To serve, divide noodles among two bowls, pour over soup and add half a soft boiled egg. Scatter with nori, spring onion and sesame seeds.

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