Spicy Ramen & Chili Salmon with Bok Choy

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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Course: Dinner, Lunch

Cuisine: Japanese

Keyword: bok choy, miso, ramen, salmon

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 469kcal

Equipment

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