Easy Miso Salmon Ramen
Ramen has always been one of my favourite comfort meals, but instant packets don’t quite deliver on flavour or nutrition. This Salmon Miso Ramen is an easy homemade version that’s both hearty and nourishing, with a savoury miso broth, pan-seared salmon, and plenty of vegetables. With bok choy, mushrooms, and classic garnishes, it’s a wholesome bowl that hits the spot every time.
Serves
4
Prep time
30 minutes
Cooking time
40 minutes
Ingredients
- 3 packs of ramen noodles (discard the seasoning packets)
- 2 heads of baby bokchoy, halved
- 1 cup shiitake mushrooms, sliced
- 2 green onions, sliced for garnish
- Sesame seeds, for garnish
- 2 boiled eggs, halved, for garnish (optional)
- 2 salmon fillets (skin on or off, depending on your preference)
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tbsp honey
- 1 tbsp Chinese Cooking wine
- 5 cups chicken or vegetable stock
- 1 tsp white miso paste
- 1-inch piece of ginger, whole
Directions
- In a small bowl, combine the marinade ingredients. Coat the salmon fillets in the mixture, ensuring they are evenly coated. Set aside to marinate while you prepare the broth.
- In a large pot, add the broth ingredients. Stir to dissolve the miso completely and bring the broth to a gentle simmer.
- Add the ramen noodles to the broth and cook until they are soft.
- Pan fry the salmon and mushrooms until the salmon is cooked through and the mushrooms are softened.
- Add the bokchoy to the broth. Cook for about 3-4 minutes until tender but still retains some crunch.
- Ladle the hot miso broth into bowls. Top each bowl with a salmon fillet, and add sliced green onions and garnish with sesame seeds and boiled eggs (if liked).
Ingredients
- 3 packs of ramen noodles (discard the seasoning packets)
- 2 heads of baby bokchoy, halved
- 1 cup shiitake mushrooms, sliced
- 2 green onions, sliced for garnish
- Sesame seeds, for garnish
- 2 boiled eggs, halved, for garnish (optional)
- 2 salmon fillets (skin on or off, depending on your preference)
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 1 tbsp honey
- 1 tbsp Chinese Cooking wine
- 5 cups chicken or vegetable stock
- 1 tsp white miso paste
- 1-inch piece of ginger, whole
Directions
- In a small bowl, combine the marinade ingredients. Coat the salmon fillets in the mixture, ensuring they are evenly coated. Set aside to marinate while you prepare the broth.
- In a large pot, add the broth ingredients. Stir to dissolve the miso completely and bring the broth to a gentle simmer.
- Add the ramen noodles to the broth and cook until they are soft.
- Pan fry the salmon and mushrooms until the salmon is cooked through and the mushrooms are softened.
- Add the bokchoy to the broth. Cook for about 3-4 minutes until tender but still retains some crunch.
- Ladle the hot miso broth into bowls. Top each bowl with a salmon fillet, and add sliced green onions and garnish with sesame seeds and boiled eggs (if liked).
Helpful Tips
Storage
Substitutions
Serving Suggestions
Watch How to Make It
Related Recipes
Dinner
Weeknight dinners
30 minutes or less
High-protein meals
Seafood
Asian