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!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! | www.feastingathome.com

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 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 

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 20 minutes! | www.feastingathome.com

How to make ramen healthier:

Add greens!

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.

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 20 minutes! | www.feastingathome.com

How to make Spicy Miso Ramen (in a nutshell):

  1. In a large pot make the Spicy Miso broth
  2. Roast the salmon or tofu
  3. Cook the noodles
  4. Prep the scallions
  5. Make the perfect Ramen Eggs (optional)
  6. Assemble!

 

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.

 

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 20 minutes! | www.feastingathome.com

Assemble the Miso Ramen bowls!

  1. Divide noodles among bowls
  2. Add the veggies
  3. ladle spicy miso ramen broth
  4. top with the chili roasted salmon or tofu
  5. garnish with the egg, scallions, etc.

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 20 minutes! | www.feastingathome.com

Optional Ramen Garnishes:

  1. Scallions
  2. soft boiled egg
  3. chili threads or flakes
  4. Furikake or toasted sesame seeds
  5. toasted nori sheet
  6. chili paste
  7. crispy shallots
  8. sriracha

 

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 20 minutes! | www.feastingathome.com

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I hope you are having a delicious and happy week. Hug yourself with this warming soup!

xoxo

s.

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Spicy Miso Ramon with Chili Roasted Salmon, Bok Choy and Shitaake Mushooms, a simple healthy weeknight dinner!

Spicy Miso Ramen with Chili Roasted Salmon and Bok Choy

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • 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

Scale

Salmon and Shiitake Marinade
46 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

13 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

Keywords: miso ramen recipe, spicy miso ramen, miso ramen, best miso ramen, healthy ramen, salmon ramen, healthy ramen recipe

Spicy Miso Ramen

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Comments

  1. This miso ramen is amazing! I have made it about 4 times now and it just keeps getting better! I often take the cooking notes for the salmon and incorporate it with some of your other recipes. Very happy to have found a great ramen recipe and versatile salmon marinade.

  2. Another wonderful recipe, Sylvia! Used the marinade on firm tofu (per notes) but broiled it at the end when I threw the mushrooms on the pan. Perfect for snacking while cooking the rest of the meal. Used chopped broccoli, spinach, and shredded carrots instead of bok choy (what was on hand) and it was delicious!

  3. I subbed baked tofu for the salmon and used organic dried ramen noodles. This was a quick and flavorful meal and my kids loved it.

  4. This soup was delicious and pretty easy to make. We did the vegan version with the tofu. I’ll definitely be making it again.

  5. Fantastic!! The flavor of the broth is amazing! We used shrimp in place of the salmon/tofu and doubled-up on the mushrooms. It was the most simple and fantastic thing I’ve made to date. I’m telling you what, this recipe is spot on. BEST web site out there. Thank you!
    Sissy

  6. Just made this tonight and it was super delicious. I omitted the egg and used rice noodles for allergy reasons. And I added peas. Otherwise, I followed it to the letter, and it was perfect. Thanks for always making me look like an ace in the kitchen!

  7. Literally every recipe I have tried from your collection, I absolutely love! And although I’ve never cooked anything like this, it came out soooo good!

  8. I have so many miso ramen recipes and yet I return to this one over and over. It’s simple and easy (and reasonably quick), yet the flavor is complex and deep. Nourishing without being heavy. Easy to tweak with what I happen to have in the fridge. And yes, the eggs turn out perfect every time.

  9. Delicious and so so easy! The store ran out of salmon so I swapped it for Barramundi and it was still great. I’m definitely tripling the amount of mushrooms I make, because I nearly ate half before serving. Also thanks for the broth tip, I’m going to use that to elevate my miso soups 🙂

  10. So tasty! Made this with veggie broth and tofu and it was yummy! I added some frozen corn and black garlic as well as fresh garlic (roasted with the mushrooms and tofu). Found it to be a little too salty, I’d cut back on the bouillon or hondashi granules next time. Served with scallions, soft boiled egg, and sriracha. Will be making again.

  11. Yum, family loved this recipe! I made it with both the salmon and the tofu in the broth and served it with scallions, soft boiled egg and chili paste.

  12. Absolutely 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 🙂

  13. I 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!

    1. Hi Kellie! Nice to meet you fellow Spokanite! So glad you enjoyed this and were able to find all the ingredients! Thanks for being here!

  14. Delicious!
    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!

  15. This 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.

  16. So 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!

        1. According 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.

  17. This 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.

  18. This 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

  19. Just finished dinner and there was definitely slurping! Thanks for another exceptional (and easy) recipe!
    Jen from CO

  20. Once 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

  21. Hi 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?

  22. I’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.?

  23. This 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!

    1. Thanks 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??:)

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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