Our homemade salmon ramen recipe is ready in about 30 minutes.
With three easy steps: making the broth, cooking the salmon, and preparing the veggies.
We had steaming bowls of ramen on the table in no time.
You can find the recipe below!
Homemade Salmon Ramen Recipe
Any good recipe worth its salt comes down to a couple of things. Sourcing the right ingredients and following a solid recipe.
That’s it! We have the right ingredients, and the recipe is spot on!
We love salmon. It’s a healthy meal option; thankfully, everyone in the Worthey household enjoys it, too.
We also love salmon because it is so versatile. Here, we use it to make an easy ramen recipe.
We’ve shared several salmon recipes here on the blog, including one of our popular salmon recipes: Honey Pineapple Salmon.
Our Homemade Salmon Ramen is one of those recipes requiring a few ingredients you may not be familiar with.
But just because something is new doesn’t mean it requires some mysterious knowledge or process to make it work for you.
Breaking down our salmon ramen recipe
This recipe is created in several easy stages. I used a 1-pound salmon filet, brushed the top and bottom with a homemade sauce (recipe below), laid it over sliced stalks of fresh green onion, and cooked it in the oven for 30 minutes at 350°F.
I used our Instant Pot to make the broth, which took about 10 minutes to cook.
This broth is made with chicken stock, reduced-sodium soy sauce, kombu (dried kelp), bonito flakes (dried fish), garlic, sea salt, and sesame oil.
When it is finished, strain it through a fine-mesh sieve.
Then ladle a cup of the broth into a small pan over medium-high heat.
Add the mushrooms, and bring the broth to a simmer.
Cook the mushrooms for 1-2 minutes, then remove them.
Pour the broth back into the Instant Pot. Set the mushrooms aside.
Next, boil a hard-boiled egg for 10 minutes.
When the egg is finished boiling, cool it off with cold water and peel it.
Use a knife to cut the hard-boiled egg in half.
Finally, divide the ramen among bowls to build your homemade salmon ramen bowl. When everything is done, divide the ramen among bowls.
Add 3 to 4 ounces of salmon to each bowl, then carefully pour the hot broth over the ramen noodles.
Add the mushrooms and fresh veggies, half a boiled egg, and as much or as little chili garlic oil as you want. Sprinkle with sesame seeds and sliced green onion.
What You Will Need
Salmon. For this recipe, I used a 1-pound filet of salmon, brushed it with a soy sauce mixture, and baked it in a 350°F preheated oven for 30 minutes.
Chicken Stock. Soy Sauce. Kumba. Bonita Flakes. Sesame Oil. Garlic. Sea Salt. Add these ingredients to your Instant Pot or stovetop using a small stockpot and bring to a low boil. Turn off the heat source or select the Keep Warm option on the Instant Pot, and allow the mixture to steep for 10 minutes.
Mushrooms. Carrots. Green Onion. Pepper. Briefly steam the mushrooms in a cup of broth for 2 minutes. Remove the mushrooms with a slotted spoon and set them aside. Return the broth mixture to the rest of the stockpot.
Now, julienne the carrots, slice the peppers and green onions, and set them aside. Not feeling the carrots, mushrooms, peppers, or green onion? That’s cool and okay. Use whatever veggies you like.
I have made variations of this delicious ramen recipe using sautéed broccoli, chopped cabbage, spinach, chopped collard greens, or kale; they all work well. The key to good ramen is using ingredients you love to eat.
Hard-Boiled Egg. Sesame Seeds. Although many traditional ramen recipes include a hard-boiled egg, if you don’t, it is not going to make or break the recipe. The same goes for the sesame seeds. You can toast the sesame seeds, which add some nutty flavor, or scatter them on as-is.
Ramen Noodles. I used instant ramen noodles. However, you can use whatever kind of ramen you want: fresh, wheat or rice noodles, or instant ramen; it doesn’t matter. If you use packaged instant ramen, discard the seasoning packet; you won’t need it.
How to make Homemade Salmon Ramen
2 Servings
1-pound of filet of Salmon (yields 3-4 ounces per serving, serves 2-3)
2 packages of instant ramen noodles (discard the seasoning packets)
Ingredients for homemade salmon sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp Manjo Aji-Mirin Sweet Cooking Rice Wine
- 1/2 tsp Chinese five-spice blend seasoning
- 1 tbsp sesame oil
- 1/8 tsp sea salt
- 1 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1-inch piece of freshly grated ginger
- 2 large cloves of garlic, minced
- 5 stalks of green onion with the root portion removed and the tops trimmed
Vegetables
- 1-2 green onion stalks, cut into thin slices (for garnish)
- 1/4 cup sliced cremini mushrooms
- 1/4 cup sliced assorted color mini sweet peppers
- 1/4 julienned carrots
- 1 hard-boiled egg, peeled and cut in half
- *1 tsp of garlic chili oil added to each bowl of ramen just before serving
- *1/2 tsp of sesame seeds divided into each bowl just before serving
Directions on making the salmon:
- Preheat oven to 350°F.
- Add the low-sodium soy sauce, mirin, Chinese five-spice blend seasoning, granulated sugar, light brown sugar, grated ginger, and minced garlic to a small bowl. Mix well. Reserve 2-3 tablespoons of the mixture to brush on the salmon after baking.
- Pat dry the filet of salmon and brush both sides with the mixture.
- Place a length of aluminum foil on a sheet pan and brush the pan with a tablespoon of sesame oil. Arrange the green onions on the foil, then lay the salmon filet on top.
- Place onto the center rack of a 350°F preheated oven and bake for 30 minutes.
- Remove the cooked salmon from the oven and brush with the reserved mixture.
Stock
- 4 cups sodium-reduced chicken stock or bone stock
- 1/3 cup low-sodium soy sauce
- 1/8 tsp ground white pepper
- 1/2 ounce (weight) kombu (dried kelp) or nori (dried seaweed)
- 1/2 cup bonito flakes (dried fish)
- 1 tbsp sesame oil
- sea salt to taste (note- you do not need a lot of sea salt since you have soy sauce)
Directions on making homemade Salmon Ramen:
- Remove the lid from the Instant Pot and select the Saute setting. Add the sodium-reduced chicken stock, sodium-reduced soy sauce, ground white pepper, kombu, bonito flakes, sea salt, and sesame oil. Allow the mixture to come to a low boil. Select the Keep Warm setting on the Instant Pot, then let the mixture steep.
- Add the sliced mushrooms to the stock mixture. Allow the mushrooms to simmer in the mixture for 2 minutes. Set aside.
- Julienne the carrots, slice the peppers and green onions, and set them aside.
- Prepare the ramen. Set a small stockpot filled halfway with water over medium-high heat; when the water begins to boil, add a pinch of sea salt. Then add two packages of instant ramen noodles, and cook until the noodles are al dente, about 2 minutes.
- Portion the ramen noodles evenly into 2 serving bowls. Add 3-4 ounces of salmon, sliced mushrooms, julienned carrots, and sliced peppers. Ladle the hot broth into each bowl. Garnish with sliced green onions, sesame seeds, and garlic chili oil. Add half a hard-boiled egg to each bowl. Serve.
Prepare ramen in stages. First, make the ramen broth, cook the salmon, then prepare the vegetables.
We used salmon for this recipe, but you can also use chicken, beef, lamb, or seafood, or forgo the meat and make vegetable ramen.
Lastly, prepare the ramen noodles. Combine everything into a bowl and eat.
What are the best types of ramen?
There are three types of ramen: fresh, frozen, and dried. When it comes to taste, homemade or fresh ramen is the best.
Next on the list is wheat or rice noodles.
Lastly, there are instant ramen noodles; ramen purists do not consider them authentic, but I like them and they work just fine in this easy ramen recipe.
Can you freeze the ramen broth?
You can make large batches of ramen broth and store some in the fridge.
Ramen broth will be kept in the refrigerator for three days and in the freezer for up to three (3) months.
What is the best way to freeze ramen broth?
I prefer freezing ramen broth in BPA-free containers, but you can also use large plastic resealable bags.
Regardless of which container you use to freeze your ramen broth, leave 1-2 inches of headspace above the broth, as it will expand when frozen.
How do I reheat ramen broth?
I like using a small stockpot over medium-high heat and letting the broth simmer.
Prepare your ramen noodles in a separate pot, then add the noodles and the other fresh veggies like green onions, scallions, and thinly sliced carrots.
If you are using sliced mushrooms, place them in the simmering broth and heat through for 2 minutes, then add them to your bowl of ramen.
Can I freeze leftover ramen noodles?
Yes, you can freeze leftover ramen noodles in broth in an airtight container in the fridge for up to three days.
You can also freeze the ramen noodles and broth together in a resealable bag of BPA-free (glass containers not recommended) for up to eight (8) months.
Using Frozen Salmon
You can use frozen salmon for this ramen recipe, just thaw completely and pat dry before seasoning and baking.
Can I make this without the Instant Pot?
Absolutely. Simmer the broth in a saucepan over medium heat and steep as directed.
How long will ramen noodles last?
An unopened instant reman will last quite some time. However, it would be best to use them by the use-by date on the package. Suppose you do not use the entire package of instant ramen. Place the unused portion in a resealable plastic bag, and store them in a cool, dark space.
Instant ramen noodles have a significant amount of preservatives, so they will last unopened for up to a few years. Store unopened or opened but resealed instant ramen noodles in a cool, dry, and dark place away from sunlight, and you are good to go.
The same goes for wheat ramen noodles; they will last unopened just as long as the instant ramen variety. Check the use-by date. Store unopened or opened and resealed wheat ramen noodles in a cool, dark space away from sunlight.
Homemade ramen or fresh ramen has the shortest shelf-life; fresh ramen is found in the grocery store’s refrigerated section. Just like instant ramen or wheat ramen, go by the use-by date.
Fresh ramen or homemade ramen will keep in the fridge in an unopened or resealable BPA-free plastic bag for two or three weeks.
However, if double-wrapped in foil, then stored in an airtight container, they will last up to a year in the freezer.
To unthaw, remove the ramen from the wrapping and allow them to come to room temperature, and prepare as you normally would by placing them into boiling water and cooking until they are al dente, in about one or two minutes.
Now that you have the recipe plan, you will not be disappointed. Add all the ingredients to your next grocery list.
And as always, if you have any questions, drop me a line or two in the comments section below!
Bon appétit!
Love Salmon? Be sure to check out these salmon recipes:
Holiday Seafood Spaghetti + Salmon Meatballs
English Muffin Salmon Sliders Board
Homemade Salmon Ramen Recipe
Ingredients
- 1- pound of filet of Salmon yields 3-4 ounces per serving, serves 2-3
- 2 packages of instant ramen noodles discard the seasoning packets
Salmon Sauce Mixture
- 1/4 cup low-sodium soy sauce
- 2 tbsp Manjo Aji-Mirin Sweet Cooking Rice Wine
- 1/2 tsp Chinese five-spice blend seasoning
- 1 tbsp sesame oil
- 1/8 tsp sea salt
- 1 tbsp granulated sugar
- 1 tbsp light brown sugar
- 1- inch piece of freshly grated ginger
- 2 large cloves of garlic minced
- 5 stalks of green onion with the root portion removed and the tops trimmed
Vegetables
- 1-2 green onion stalks cut into thin slices (for garnish)
- 1/4 cup sliced cremini mushrooms
- 1/4 cup sliced assorted color mini sweet peppers
- 1/4 julienned carrots
- 1 hard-boiled egg peeled and cut in half
- *1 tsp of garlic chili oil added to each bowl of ramen just before serving
- *1/2 tsp of sesame seeds divided into each bowl just before serving
Stock Mixture:
- 4 cups sodium-reduced chicken stock or bone stock
- 1/3 cup low-sodium soy sauce
- 1/8 tsp ground white pepper
- 1/2 ounce weight kombu (dried kelp) or nori (dried seaweed)
- 1/2 cup bonito flakes dried fish
- 1 tbsp sesame oil
- sea salt to taste note- you do not need a lot of sea salt since you have soy sauce
Instructions
Directions on making the salmon:
- Preheat oven to 350°F.
- Add the low-sodium soy sauce, mirin, Chinese five-spice blend seasoning, granulated sugar, light brown sugar, grated ginger, and minced garlic to a small bowl. Mix well. Reserve 2-3 tablespoons of the mixture to brush on the salmon after baking.
- Pat dry the filet of salmon and brush both sides with the mixture.
- Place a length of aluminum foil on a sheet pan and brush the pan with a tablespoon of sesame oil. Arrange the green onions on the foil, then lay the salmon filet on top.
- Place onto the center rack of a 350°F preheated oven and bake for 30 minutes.
- Remove the cooked salmon from the oven and brush with the reserved mixture.
Making the Salmon Ramen
- Remove the lid from the Instant Pot and select the Saute setting. Add the sodium-reduced chicken stock, sodium-reduced soy sauce, ground white pepper, kombu, bonito flakes, sea salt, and sesame oil. Allow the mixture to come to a low boil. Select the Keep Warm setting on the Instant Pot, then let the mixture steep.
- Add the sliced mushrooms to the stock mixture. Allow the mushrooms to simmer in the mixture for 2 minutes. Set aside.
- Julienne the carrots, slice the peppers and green onions, and set them aside.
- Prepare the ramen. Set a small stockpot filled halfway with water over medium-high heat; when the water begins to boil, add a pinch of sea salt. Then add two packages of instant ramen noodles, and cook until the noodles are al dente, about 2 minutes.
- Portion the ramen noodles evenly into 2 serving bowls. Add 3-4 ounces of salmon, sliced mushrooms, julienned carrots, and sliced peppers. Ladle the hot broth into each bowl. Garnish with sliced green onions, sesame seeds, and garlic chili oil. Add half a hard-boiled egg to each bowl. Serve.
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