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Salmon miso ramen

This delicious soup is o-fish-ally the best! With garlic and ginger, there are plenty of flavoursome parts (and a little dose of chilli for spice lovers!)
2
30M

This delicious soup is o-fish-ally the best! With garlic and ginger, there are plenty of flavoursome parts (and a little dose of chilli for spice lovers!)

Ingredients

Method

1.Heat 2 Tbsp extra virgin olive oil in a large saucepan over a medium heat. Add 4 minced garlic cloves and 1 Tbsp finely grated ginger. Cook, stirring, for 1 minute. Pour in 1.25L water and 100g sliced shiitake mushrooms. Bring to the boil, reduce heat to low and simmer for 5 minutes. Add 270g Hakubaku Organic Ramen and ¼ cup white miso paste and cook, stirring occasionally, for 8 minutes or until tender.
2.Stir in 1 Tbsp chilli sauce, ½ tsp sesame oil, 2 cups baby spinach leaves and 2 thinly sliced green shallots. Ladle soup and noodles into 2 bowls. Top each with a piece of grilled salmon fillet, 1 halved boiled egg, sliced long red chilli, extra green shallots, bean sprouts and micro herbs and serve.

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