Name: Miso Ramen with Salmon
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 4 skinless salmon fillets (about 5 oz each), cut into 1-inch cubes; 8 cups chicken or dashi broth; 4 tablespoons white miso paste; 2 tablespoons soy sauce; 1 tablespoon mirin; 1 tablespoon sesame oil; 1 tablespoon grated fresh ginger; 3 cloves garlic, minced; 4 packages (3 oz each) dried ramen noodles, seasoning packets discarded; 4 green onions, thinly sliced, white and green parts separated; 2 cups baby spinach leaves; 1 cup sliced shiitake mushrooms; 2 soft-boiled eggs, halved; 1 sheet nori, cut into thin strips; 1 tablespoon toasted sesame seeds

Instructions

Prepare the broth

In a large pot, heat sesame oil over medium heat. Add white parts of green onions, ginger, and garlic. Sauté for 2 minutes until fragrant. Pour in the broth and bring to a simmer.
Add the flavor base

In a small bowl, whisk miso paste with 1/2 cup of the hot broth until smooth. Return the mixture to the pot and add soy sauce and mirin. Simmer gently for 10 minutes to allow flavors to meld.
Cook the noodles

Meanwhile, cook ramen noodles according to package directions, reducing cooking time by 1 minute as they'll continue cooking in the broth. Drain and set aside.
Cook the salmon and vegetables

Add the shiitake mushrooms to the broth and simmer for 2 minutes. Gently add the salmon cubes and cook for 3-4 minutes until just opaque. Add the spinach and cook until wilted, about 1 minute.
Assemble the ramen bowls

Divide cooked noodles among four deep bowls. Ladle the hot broth with salmon and vegetables over the noodles. Top each bowl with half a soft-boiled egg, nori strips, green parts of the green onions, and a sprinkle of sesame seeds.
Adjust seasonings

Taste the broth and adjust seasonings if necessary, adding more miso paste for a stronger flavor or soy sauce for more saltiness. Serve immediately while hot.

Miso Ramen with Salmon

Ingredients

Instructions

Nutritional Information