Ramen is a delicious Japanese soup dish that is made with noodles served in a broth that’soften flavoured with soy sauce or miso. You can add any toppings you like to the broth: Sliced meat, dried seaweed or spring onions are all popular. However my favourite is pan fried crispy salmon and I can’t get enough of it! This recipe is (loosely) inspired a ramen dish that blew my mind at Wellington’s Wagamama restaurant. Shamlessly I have attempted to rip theirs off whilst putting my own spin on it!
This recipe serves two, simply as this isn’t something my fussy seven year old eats (his eating preferences are the bain of my life), so it’s just Hot Hubby and I that scoff this back!
Note, this isn’t a good meal to serve friends, or eat on a first date: It’s pretty noisy!
Ramen Noodle Soup with Crispy Salmon
Ingredients (Serves 2)
200g noodles – Udon/Hoikken or Soba noodles (all work well)
3 handfuls of chopped vegetables (I used a mix of green beans, mushrooms and capsicum, but spinach, baby sweetcorn, small florets of broccoli are all great)
2 x 150g (approx) salmon fillets
1 tsp unflavoured oil (e.g. rice bran oil or canola)
2 tlb teriyaki sauce (click here for my recipe)
1 and 3/4 cups chicken stock
60g miso paste
2 spring onions (diced in large pieces)
1 tsp toasted sesame seeds to garnish
- Cook the noodles as per the instructions back of the packet until they are tender. Add the vegetables to the noodles for the last 2 minutes of cooking so that they are cooked until just tender too. Drain the water from the pan and refresh under cold running water. Once cooled drain again and divide the noodles and the vegetables between two large noodle bowls.
- Meanwhile bring the stock to the boil in a large saucepan. Once boiling whisk in the miso paste until smooth. Turn the heat off and put the lid on the pot to keep the stock/miso concoction warm.
- Heat a large heavy-bottomed frying pan over a medium heat. When hot add 1 tsp of oil. Add the salmon and cook for 2-3 minutes on each side. The salmon is cooked when it is opaque all the way through. Reduce the heat and brush the salmon with the teriyaki sauce so the salmon is coated all over with the teriyaki.
- Time to bring the dish together: Ladle the stock/miso mixture over the noodles/veges. Top with the salmon, drizzling with any leftover teriyaki sauce that’s caught in the bottom of the frying pan. Add spring onions and sprinkle with toasted sesame seeds.
