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!
You have walked through fire, survived floods and have triumphed over demons- remember this the next time you doubt your own power. Jung Pueblo Inward
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. If you haven’t tried the 5 Make-Ahead Energy Bowls, do it!
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!!!
This soup is featured in this month’s issue of Edible Seattle, (be sure to check out my cover photo!) along with 3 more warm-ya-to-the-bone soups! If you live in the area, subscribe or pick up a copy at local newsstands.
One of the easiest way to incorporate more veggies into my diet, (without adding tons ofcalories 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 ridge for up to 4 days.
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- 10 Feel Better Brothy Soups.
OK! Have a great week,
s.
PrintSpicy 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
Ingredients
Salmon and Shitaake 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. 🙂
Miso Broth
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)
4 ounces fresh ramen noodles, cooked according to directions ( or two ounces dry noodles, cooked) Or sub zucchini noodles or kelp noodles or a low carb, paleo option.
Optional Garnishes: scallions, soft boiled egg, chili threads or flakes, chili paste, crispy shallots, sriracha
Instructions
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. 😉
Notes
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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David says
January 5, 2018 at 11:02 amThis looks delicious; a perfect dinner during this cold blast we’re having on the East Coast.
I’m a bit confused about the salmon. When you say thinly sliced, how many pieces of salmon should there be total when finished?
Also, is there a vegetarian or vegan substitute you would recommend for the miso paste?
Thank you for sharing this recipe. I love your page, and every recipe always turns out perfectly.
Best wishes in 2018!
Sylvia Fountaine says
January 5, 2018 at 12:43 pmThanks David! I will clarify the recipe…thanks, ½ in thick slices of salmon. The never depends on the thickness of the salmon, but perhaps 3-4 pieces per bowl. Miso is vegan. Isn’t it??:)
Gayle Fox says
January 6, 2018 at 7:34 amI’d love to make this but am new to miso and find that there are different *colors* as in red, white or ? Which one would you suggest using for this recipe.?
Sylvia Fountaine says
January 6, 2018 at 8:15 pmHi Gayle, any miso will work here, I prefer white, but use all kinds!
Grace says
January 7, 2018 at 5:43 pmHi Sylvia,
I was wondering what kind of ramen noodles you used or which you recommended to use? Are there some that aren’t from a package of instant Ramen?
Sylvia Fountaine says
January 8, 2018 at 4:12 pmI get try to get fresh ramen noodles from the Asian Market. They are the best!
Desjardins Lou says
January 8, 2018 at 5:27 pmOnce again,you succeeded serving us the perfect recipie! Fast, healthy and beautiful to present. It will become a classic of our family as your “Syrian chicken” and … so many others! Thanks a lot
Lou from Montreal
Jen Greenholt says
February 1, 2018 at 6:23 pmJust finished dinner and there was definitely slurping! Thanks for another exceptional (and easy) recipe!
Jen from CO
★★★★★
Sylvia Fountaine says
February 2, 2018 at 4:21 amYou are so welcome Jen! This is one of my favorites too for a fast and flavorful dinner!
Hannah says
March 21, 2018 at 9:07 amThis looks so yummy and I can’t wait to make it! What color miso paste would you recommend using? I have white and red in my fridge
Sylvia Fountaine says
March 21, 2018 at 9:34 amI used white, but any works!
Rey says
August 29, 2018 at 3:41 pmThis is was just amazing!! The broth was flavorful and so easy to make. Added thinly sliced cabbage and carrots to the broth as I had some to finish. Fresh noodles from the Asian store and some tofu. Will definitely make again.
★★★★★
Sylvia Fountaine says
August 30, 2018 at 11:35 pmThanks,I’m so glad you liked it!
Jenny Kendrick says
October 9, 2018 at 8:04 pmSo delicious! And doable on a week night!!! I did a separate serving (non spicy) for my three year old and he was giving me the thumbs up. I think he even ate the bok Chou!
★★★★★
Jenny Kendrick says
October 29, 2018 at 2:36 pmAny suggestions for hondashi granules that do not have MSG?
Sylvia Fountaine says
October 30, 2018 at 5:49 amThis one at Amazon looks like it doesn’t. Bonito Soup Stock
Maggie says
March 3, 2019 at 6:43 pmAccording to that question being anwered on Amazon, it does contain MSG. One of the people that answered the question had a friend read the label to her which is in Japanese.
Alexia says
February 1, 2019 at 8:45 amThis was so good! I didn’t have the granules and I used dried ramen noodles but otherwise followed the recipe exactly. It was delicious. I doubled it because I wanted to have extra, and it made 4 hearty servings! We served with chili garlic paste, green sriracha, chili oil, and furikake seasoning on the side.
★★★★★
Gloria says
February 17, 2019 at 12:31 pmDelicious!
My husband didn’t feel like salmon so we used chicken instead.
I’m sure tofu would be good as well. Someday I will try with the salmon.
Thank you!
★★★★★
Sylvia Fountaine says
February 18, 2019 at 6:11 pmIm so glad you enjoyed it Gloria!
Kellie Eggers says
March 6, 2019 at 10:57 pmI made this! And it turned out perfect! Visiting two different Asian stores to make sure I got the exact ingredients and following to the letter I produced an Asian ramen that did not taste like a German, Norwegian, English girl raised in Spokane made it. Referring to myself of course -as I am from Spokane also. And I’m so proud! I am going to plow through every recipe I can on this blog! Thank you!
★★★★★
Sylvia Fountaine says
March 7, 2019 at 5:54 amHi Kellie! Nice to meet you fellow Spokanite! So glad you enjoyed this and were able to find all the ingredients! Thanks for being here!
Mike says
April 25, 2019 at 3:11 amAbsolutely delicious hence 5 stars – this will be cooked again and again my kitchen.
I nearly didn’t hunt down the Hondashi granules but I’m so glad I did – I only used 1/4 tsp and I could not believe how it enhanced the flavour,,,. what with the stock, the miso and the granules I got the umami hit of the century!
I will definitely now have to check out some of your other recipes but thanks fro sharing this masterpeice 🙂
★★★★★