Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) and bok choy, mushrooms and scallions. Vegan and Paleo adaptable- swap out zucchini noodles or kelp noodles to keep carbs low. If you cook one thing this week, let it be this!
Here’s a little number I’m so excited to share with you because I know you are going to love it. Spicy Miso Ramen with Chili Roasted Salmon (or tofu!), swimming with baby bok choy and mushrooms. If going vegan (or low cholesterol) leave off the egg and swap out the salmon for tofu. If cutting out carbs, swap out ramen noodles with zucchini noodles or kelp noodles or just go heavy on the bok choy.
Or pile it all on …totally up to you! This is one of those recipes where you can customize each bowl keeping some vegan, some not, some low carb, some not, all at the same time. Lots of options here friends ….easy and adaptable, but the best thing???? It tastes amaaaaazing!!!
It’s time again, for me to jumpstart the year with a month of “clean-eating”. What this means to me personally, is I cut back on the cookies and cheese and really focus on eating more fresh produce. I think we all know what foods make us feel our best, our most energetic and alive, and this will look different for everyone.
January is a great time for us to realign with our own health goals and become more mindful about what we put into our bodies. My goal is to provide you with options to make this as easy as possible, whichever way you decide to go.
One of the easiest way to incorporate more veggies into my diet, (without adding tons of calories or fats “to doctor them up”) is to include them in Broth-Based Soups.
Such a godsend!
I’ll add handfuls of chopped greens- arugula (my favorite), spinach, watercress, bok choy, or baby kale into whatever soup I’m making, right before serving- so like for example with my Turmeric Broth Detox Broth or Mexican Noodle Soup, I’ll really bump up the greens to make it extra nutritious. Even in my Photon Soup, a soup made with frozen store-bought wontons during those too busy to cook, food “emergencies”, I will pile on the greens and feel much better about it. This Wonton-less Soup is another one, light and lean with tons of greens.
You get the idea.
It’s also a great way to use up greens that might otherwise die in the back of the fridge.
If cutting back on cholesterol, leave the egg off.
For the perfect soft boiled ramen egg, boil 3 inches of water in a medium pot, and once boiling, gently, with a spoon, place 2 eggs in the water and simmer gently for 6 minutes. Cool and peel, or store in the fridge for up to 4 days.
Then assemble the Ramen bowls!
Anyways, I can’t wait for you to try this. ….super filling and full of flavor!
If you are looking or more broth-based soup ideas …make sure to check out this post- 20 Feel Better Brothy Soups.
OK! Have a great week,
Spicy Miso Ramen with Chili Roasted Salmon and Bok Choy
Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Main
- Method: Vegan/ Paleo Adaptable
- Cuisine: Japanese
Salmon and Shiitake Marinade
4–6 ounces salmon, thinly sliced, 3/4 inch thick – 3 to 4 slices per bowl. (or sub tofu, see notes)
4 ounces shitaake mushrooms, stems removed, sliced ( or use cremeni or button)
2 tablespoons soy sauce ( or Liquid Amino’s, or shoyu)
2 teaspoons sugar or honey or maple
1 tablespoon toasted sesame oil
1–3 teaspoons garlic chili paste ( 1= mild, 2= med, 3 = spicy) I like spicy. 🙂
4 cups chicken broth or stock ( or veggie broth)- I know having both chicken broth and miso seem redundant, but the combo really adds depth.
2 tablespoons miso paste
1/2 teaspoon hondashi granules, more to taste ( optional, but will greatly enhance the flavor and really elevate the dish, giving it a smoky depth- FYI it’s not vegan.)
2 baby bok choy – sliced thin, legnthwise
3 scallions – white part ( save the rest for garnish)
Preheat oven to broil or 400 F ( Broil is ideal if you have this)
Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.
Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.
Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.
Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.
Serve with chopsticks and a spoon. It’s ok to slurp. 😉
Hondashi granules are one of those ingredients that for me go hand in hand with Miso soup. It adds a smoky depth that I’ve come to crave. A good thing to add to your pantry, especially if you are a fan of Miso Soup. Note- it is not vegan, it’s made from fish. 😉
Trader Joe’s Sriracha Tofu is great sub for the salmon if you are going vegan. Or you could just bake some firm tofu cubes or strips in the same marinade as above ( 20-30 minutes at 400.)
For the perfect soft boiled ramen egg, boil 3 inches of water in a medium pot, and once boiling, gently, with a spoon, place 2 eggs in the water and simmer gently for 6 minutes. Cool and peel, or store in the ridge for up to 4 days.
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