Spicy Miso Ramen
Ingredients
The marinade
-
4–6
ounces
salmon, thinly sliced
-
4
ounces
shiitake mushrooms, sliced
-
2
tablespoons
soy sauce
-
2
teaspoons
sugar or honey or maple
-
1
tablespoon
toasted sesame oil
-
1–3
teaspoons
garlic chili paste
The broth
-
4
cups
chicken broth or stock
-
2
tablespoons
miso paste
-
½
teaspoon
hondashi granules
-
2
baby
bok choy, sliced thin
-
3
scallions, white part
scallions
-
4
ounces
fresh ramen noodles
Optional garnishes
-
to taste
scallions
-
to taste
soft boiled egg
-
to taste
chili threads or flakes
-
to taste
Furikake or toasted sesame seeds
-
to taste
toasted nori sheet
-
to taste
chili paste
-
to taste
crispy shallots
-
to taste
sriracha
Instructions
- Preheat the oven to broil or 400°F.
- Mix soy sauce, honey, sesame oil, and chili paste in a bowl and brush it over the salmon and shiitake mushrooms.
- Broil the salmon and mushrooms for 4-5 minutes until cooked to your liking.
- In a pot, bring the chicken broth to a simmer, then add miso and hondashi, stirring until combined.
- Add bok choy and scallions to the broth and wilt them.
- Divide cooked noodles among bowls, top with salmon or tofu, shiitake mushrooms, and bok choy.
- Ladle the broth over the noodles and garnish with scallions, soft boiled eggs, and other optional garnishes.
Nutrition Facts (estimated)
Servings
2
Calories
470
Total fat
21.1g
Total carbohydrates
44.5g
Total protein
28.8g
Sodium
90.5mg
Cholesterol
70.7mg
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