I could eat Spicy Ramen with Chili Salmon 3 times a day for a week and still be smiling.
If you’re a fan of spicy and savory dishes, you’re going to love this spicy miso ramen with chili roasted salmon and bok choy. It’s the perfect comfort food for a cold and rainy day or when you’re in need of a satisfying and flavorful meal.
Why Spicy Ramen & Chili Salmon works:
- Spicy Ramen with Chili Salmon works because the salmon is marinated in a mixture of soy sauce, chili paste, sesame oil, and honey, which adds a sweet and spicy glaze to the fish. The salmon is then broiled until it is cooked through and slightly charred, which enhances its flavor and texture.
- Because it uses a savory miso ramen broth as the base of the dish, which is made with vegetable oil, fresh ginger, garlic, low-sodium chicken or vegetable broth, white miso paste, soy sauce, unsalted butter, chili flakes, and chili oil. The broth is rich and flavorful, with a balance of umami, saltiness, acidity, and spiciness. The broth also helps to keep the noodles and the fish moist and tender.
- Spicy Ramen with Chili Salmon works because the noodles are soft and chewy, and absorb the flavors of the broth and the fish.
Spicy Ramen & Chili Salmon Tips and tricks:
- To make Spicy Ramen with Chili Salmon, you need to marinate the salmon and the shiitake mushrooms in a baking dish with the soy sauce, chili paste, sesame oil, and honey mixture for at least 15 minutes, or up to an hour. This will help to infuse the fish and the mushrooms with the marinade, and make them more flavorful and juicy.
- Broil the salmon and the mushrooms for about 5 to 7 minutes, depending on the thickness of the salmon. You need to watch them carefully, and flip them halfway through, to prevent them from burning or drying out. You also need to slice the salmon into smaller pieces, and chop the mushrooms, before adding them to the noodles and the broth.
- Sauté the onion, ginger, garlic, and spices in a large pot, until the onion is soft and golden. Then, you need to add the broth, miso paste, soy sauce, butter, chili flakes, and chili oil, and bring the mixture to a boil.
Spicy Ramen & Chili Salmon with Bok Choy
This dish combines spicy salmon, ramen noodles, and bok choy for a satisfying meal. . This is a fast and easy way to make a delicious and spicy dish.
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Servings: 4
Calories: 469kcal
Ingredients
- Salmon and Shiitake Marinade:
- 24 ounces salmon (4 x 6 oz pieces)
- 4 oz shiitake mushrooms stems removed, sliced ( or use cremeni or button)
- 2 Tbsp soy sauce or Liquid Amino’s, or shoyu
- 2 tsp sugar or honey or maple
- 1 Tbsp toasted sesame oil
- 3 tsp garlic chili paste
- Miso Broth:
- 4 cups chicken broth or stock or veggie broth
- 2 Tbsp hondashi soup powder (if you have it, otherwise omit)
- 2 Tbsp miso paste
- 2 baby bok choy – sliced thin legnthwise
- 3 scallions – white part save the rest for garnish
- 4 oz fresh ramen noodles, or 4 dried pucks of noodles cooked according to directions ( or two ounces dry noodles, cooked)
- Optional Garnishes: soft boiled egg, chili threads or flakes, Furikake or toasted sesame seeds, toasted nori sheet, chili paste, crispy shallots, sriracha
Instructions
- Set the oven to broil or 400 F. Broiling is preferable if your oven has this option.
- In a small bowl, whisk together soy sauce, honey, sesame oil and chili paste. Coat both sides of salmon and shiitakes with the marinade and arrange them on a baking sheet lined with parchment paper.
- Broil the salmon for about four minutes, or adjust the time according to your preferred doneness. Remove from the oven and set aside. Be careful not to overcook it, as salmon can quickly go from rare to dry in a minute.
- - Boil the noodles according to the package instructions and drain them well.- In a medium pot, bring the stock to a gentle boil over medium-high heat.- Whisk in the miso and hondashi until well incorporated.- Add the bok choy and scallions and let them wilt for a few minutes.- Turn off the heat or keep it very low to keep the broth warm.- Season with salt or chili paste to your liking.
- Cut the salmon into slices that are about 3/4 inch thick and put 3 to 4 slices in each bowl.Distribute the noodles evenly between two bowls. Place the salmon (or tofu) and shiitakes on top of the noodles. Surround the noodles with bok choy and pour the broth over everything.
- Sprinkle some chopped scallions, halved soft-boiled eggs, crunchy fried shallots and thin strands of chili over the dish.
- Enjoy this dish with chopsticks and a spoon. Feel free to slurp loudly.
Notes
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
Calories: 469kcal | Carbohydrates: 30g | Protein: 42g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 98mg | Sodium: 2385mg | Potassium: 1091mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2688IU | Vitamin C: 28mg | Calcium: 121mg | Iron: 4mg
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