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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


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!


Units 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


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.


  • 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

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