There’s something super comforting about a warm bowl of ramen soup, especially when it’s homemade. This recipe combines the savoury goodness of miso with tender, flaky salmon, and vibrant veggies. It’s my go-to when I need a quick, flavourful meal without spending too much time in the kitchen.
Why I love this recipe
Ramen has always been a favourite of mine, but the instant varieties don’t quite hit the mark when it comes to flavour or nutrition. That’s why I decided to create my own version, one that’s easy to make, yet packed with delicious, fresh ingredients.
The miso base provides a deep, savoury flavour that pairs well with the richness of salmon. Adding fresh vegetables like bokchoy and mushrooms gives the dish a vibrant colour and crunchy texture.
Tips for the Perfect Miso Salmon Ramen Soup
- Don’t Skip the Garnishes: The sliced green onions and sesame seeds add a nice crunch and extra flavour to the soup, so don’t skip them!
- Choose Good Quality Salmon: Opt for fresh, wild-caught salmon if possible.
- Customise Your Veggies: Feel free to swap in your favourite vegetables. Snowpeas or even carrots can be great additions.
Easy Miso Salmon Ramen
Course: Main, Seafood4
servings30
minutes40
minutesIngredients
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)
- Salmon marinade:
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
- Broth:
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).
