A recipe for Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) 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! With a video!
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. If going gluten-free, try using a gluten free miso paste ( like chickpea miso).
This is one of those ramen 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!!!
Spicy Miso Ramen Video | 60-second video
How to make ramen healthier:
One of the easiest way to incorporate more veggies into our diets, (without adding tons of calories or fats “to doctor them up”) is to include them in Broth-Based Soups.
A secret weaopon around here- an easy way of adding layers and layers of nutirents. Such a godsend!
For example- I’ll add handfuls of chopped greens- arugula (my favorite), spinach, watercress, bok choy, or baby kale into large pot of soup I’m making, right before serving- really bumping up the greens to make it extra nutritious.
It’s also a great way to use up turnip greens or beet greens that might otherwise “die” in the back of the fridge.
How to make Spicy Miso Ramen (in a nutshell):
- In a large pot make the Spicy Miso broth
- Roast the salmon or tofu
- Cook the noodles
- Prep the scallions
- Make the perfect Ramen Eggs (optional)
The Perfect Ramen Egg:
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.
Assemble the Miso Ramen bowls!
- Divide noodles among bowls
- Add the veggies
- ladle spicy miso ramen broth
- top with the chili roasted salmon or tofu
- garnish with the egg, scallions, etc.
Optional Ramen Garnishes:
- soft boiled egg
- chili threads or flakes
- Furikake or toasted sesame seeds
- toasted nori sheet
- chili paste
- crispy shallots
You may also like:
- Vegan Ramen with Miso Shiitake Broth
- Zen Noodle Bowl
- Ginger Sesame Soba Noodle Soup
- Thai Chicken Noodle Soup
- Thai Green Curry Noodle Soup
- 15 MINUTE THAI COCONUT NOODLE SOUP (KHAO SOI)
- Laksa Soup (Malaysian Coconut Curry Noodle Soup)
- 20 Feel Better Brothy Soups.
I hope you are having a delicious and happy week. Hug yourself with this warming soup!
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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