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!
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
This Spicy Miso Ramen Recipe is topped with Chili Roasted Salmon (or tofu!), and swimming with baby bok choy and shiitake mushrooms. Use ramen noodles or swap these out for rice noodles.
If your are vegan, skip the egg and swap out the salmon for our crispy 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 Ingredients
- Chicken broth or stock (or veggie broth)- I know having both chicken broth and miso seems redundant, but the combo really adds depth.
- Miso Paste – white or red work great here.
- Hondashi granules, this is optional, but will greatly enhance the flavor and really elevate the dish, giving it a smoky depth- FYI it’s not vegan.
- Bok choy – sliced thin, lengthwise.
- Green onions – thinly sliced, with white and green parts divided.
- Fresh ramen noodles, cooked according to directions ( or two ounces dry noodles, cooked), or sub zucchini noodles, kelp noodles, or a low-carb, paleo option.
- Salmon, thinly sliced, 3/4 inch thick – 3 to 4 slices per bowl. (or sub tofu, see notes)
- Shitake mushrooms, stems removed and sliced ( or use cremeni or button)
- Soy sauce ( or Liquid Aminos or shoyu)
- Sugar – or honey or maple syrup
- Toasted sesame oil
- Garlic chili paste
Optional Ramen Garnishes:
How to Make Spicy Miso Ramen Recipe:
- Make the Spicy Miso broth.
- Roast the salmon or tofu.
- Cook the noodles.
- Make the perfect Ramen Eggs (optional)
- Assemble the ramen.
The Perfect Ramen Egg
For the perfect soft-boiled, jammy egg, boil 3-4 inches of water in a saucepan and once boiling, gently, with a spoon, place large eggs in the water and simmer gently for 6 ½ minutes. Cool and peel, or store in the fridge for up to 4 days.
Spicy Miso Ramen Variations and Substitutions
How to Make Ramen Healthier
- Add greens! I love adding a handful of chopped greens right at the end of cooking. For example, I’ll add handfuls of chopped arugula (my favorite), spinach, watercress, bok choy, or baby kale- to boost nutrition. It’s also a great way to use up turnip greens or beet greens that might otherwise “die” in the back of the fridge.
- To make this vegan, substitute our crispy tofu for the salmon, and use veggie broth.
- To make this gluten-free, use gluten-free rice noodles and gluten-free liquid amino acids.
How to Assemble the Spicy Miso Soup Bowls!
- Divide noodles among bowls.
- Add the veggies.
- Ladle spicy miso ramen broth
- Top with the chili-roasted salmon or tofu
- Garnish with the jammy egg, and scallions, etc.
More favorite Ramen Recipes!
- 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)
- Our Best Brothy Soups!
I hope you are having a delicious and happy week. Hug yourself with this warming soup!
Spicy Miso Ramen Video
Spicy Miso Ramen Recipe with Roasted Salmon and Bok Choy
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 2
- Category: Main
- Method: Vegan/ Paleo Adaptable
- Cuisine: Japanese
Description
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!
Ingredients
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. 🙂
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, Furikake or toasted sesame seeds, toasted nori sheet, 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.
Nutrition
- Serving Size: -does not include the eggs
- Calories: 470
- Sugar: 10.5 g
- Sodium: 90.5 mg
- Fat: 21.1 g
- Saturated Fat: 4 g
- Carbohydrates: 44.5 g
- Fiber: 7.3 g
- Protein: 28.8 g
- Cholesterol: 70.7 mg
Wow – loved this recipe. Addition of hondashi master stroke! Thank you!
Great to hear Roslyn!
So good! Comfort food with a lovely way to have salmon! And the marinade is so simple and so good!
Nice to hear!
This is a fave in our house. Always requested by my daughter when she comes home from college. The recipe always delivers and is comfort food at its finest.
Nice to hear Jen!
Thanks for a great recipe.
Slightly altered things by sautéing the mushrooms with garlic and then adding the broth to it… I also pan fried the tofu before adding to the soup. It was so perfect in this cooler turning Tennessee weather!
Love your adaptions- and glad you enjoyed it!
Wondered what would happen if I cooked the ramen in the miso broth…this was really tasty but always looking to save a step.
Glad you enjoyed Gina! You can do that- you won’t have as much broth as the noodles will soak it up. If you are not going to eat it all the noodles can get soggy. Also, it can make the broth cloudy. But it is totally up to you!
This has been my favorite ramen recipe for at least a couple of years now. Thank you!!
Thanks Kayla! Glad you like this one!
This has been a go to favorite for my husband and me. Thank you for everything you post. I already loved cooking but you have impacted my cooking, my life, so much, I can’t thank you enough.
I found you, fyi, when looking for an Ayurvedic cleanse after doing a rather intense one through a yoga studio. I’m a yoga therapist and yoga teacher and like to find things that follow ideas but are open to change for what works best with your own tastes, and body. I haven’t stopped following you and your amazing recipes, which always seem to show up in my email and reflect the mood and style I’m in at the time!
Thank you!
Awww… thanks so much Susan. I am happy you are here!
I’m a super fan of salmon! The glazed miso was INCREDIBLE ❤️‼️ Can’t wait to try the others, your recipes are so amazing , creative and easy we are all enjoying this new cook( me) in our home! Thank you so much….
So happy you enjoyed this Jane!
This looks amazing!!!
A must try…soon!!
Yum!
Let us know what you think!
The marinade is amazing. My husband and I enjoyed this for dinner – a quick mid-week dinner, after me rushing straight home from work. Perfect!
Glad you liked this!
Really good
The salmon & shiitake in this are amazing. I sometimes alter the broth and serve with roasted veggies, but don’t mess with the marinade! Sometimes use portabellos instead of shiitake, too. So, so good served with chili garlic sauce!
Thanks Josie!
Loved this!!! Kinda reconstructed this a bit…used napa cabbage and Trader Joe’s veggie dumplings…marinated mushrooms in the sauce…but just incredible…a 10!
Perfect! Glad you enjoyed this Inanna!
An absolute banger of a dish! So happy with how this turned out.
Great to hear Elizabeth!
Could any other veggie replace the bok choy? Kids hate it for some reason.
Yes, absolutely. Most quick-cooking veggies would work here- green beans, snow peas, and a handful of spinach, or even edamame.
Absolutely amazing!
This was so full of flavor and perfect on a freezing February night in Michigan! Followed the recipe to the letter and will make again. Thank you for the delicious recipe.
This was fantastic! I substituted dried rice noodles I already had and added some kimchi to the broth. Other than that I followed the recipe exactly.
My husband and I loved it.
Gotta say, this was crazy good. Took me a lot more time to prep than I would have thought but worth it.
Glad you enjoyed… I like this one too!
Gotta say, this was crazy good. Took me a lot more time to prep than I would have thought but worth it.
Made this tonight. I didn’t recognized many of the ingredients but the people at the Asian Market were so helpful. The family loved it. We will make this again. Thanks!