Homemade Salmon Ramen Recipe
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.
Servings: 2 servings
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.