Spicy Miso Salmon Ramen

Enjoy this rich and satisfying ramen bowl featuring tender pan seared salmon, earthy shimeji mushrooms, and wakame in a vibrant, spicy miso based broth.

Ingredients

• 300 g salmon filet
• 100 g shimeji mushrooms
• 10 g dried wakame seaweed
• 200 g fresh ramen noodles
• 1 tbsp miso paste
• 1 tbsp mirin
• 1 tbsp light soy sauce
• 1 tbsp Korean chili paste
• 1 tbsp olive oil
• to taste black pepper
• to taste sea salt
• 2 stalks green onions

Instructions

1. 1Cut the salmon

   

   Start by slicing the raw salmon filet into chunky, bite-sized square pieces. Keep the chunks relatively uniform so they cook evenly later on. Place them on a wooden cutting board ready for seasoning.

   Tip: Using a sharp knife ensures clean cuts without tearing the delicate flesh of the fish.
2. 2Season the salmon chunks

   

   Transfer the diced salmon to a plate. Season the pieces generously with freshly ground black pepper and sea salt, then drizzle with a small amount of olive oil to help the seasonings adhere and prevent sticking in the pan.

   Tip: Seasoning right before pan-frying prevents the salt from drawing out too much moisture from the salmon.
3. 3Rehydrate the seaweed

   

   Place the dried wakame seaweed into a small bowl and pour hot water over it. Let it sit for a few minutes until the seaweed expands and softens, ready for use in the soup.

   Tip: Do not leave the seaweed in the water for too long, as it can become overly soft; just enough to rehydrate is perfect.
4. 4Prepare the mushrooms

   

   Take the bundle of shimeji mushrooms and use a sharp knife to trim off the tough root ends. Separating the mushrooms allows them to cook evenly and ensures a pleasant texture in the final ramen.

   Tip: Keep the mushrooms intact in a cluster while trimming to make it quicker and easier.
5. 5Prepare the spicy miso sauce

   

   In a small bowl, combine one spoon each of miso paste, mirin, light soy sauce, and Korean chili paste. Pour in water and stir everything together thoroughly until the pastes are fully dissolved and it forms a smooth, rich sauce.

   Tip: If the miso paste is too thick or cold, use warm water to help it dissolve smoothly into the other liquids without leaving lumps.
6. 6Pan-fry the salmon

   

   Heat a skillet with oil over medium heat and carefully add the seasoned salmon chunks. Pan-fry them until the exterior turns a beautiful golden-brown color on all sides. Once cooked, remove them from the pan and set aside.

   Tip: Avoid overcrowding the pan and let the salmon sear undisturbed for a minute on each side to develop a good crust before flipping.
7. 7Prepare the spicy miso broth

   

   Once the water is at a rolling boil, pour the prepared spicy miso sauce mixture—containing miso, mirin, light soy sauce, and Korean chili paste—into the pot. Stir thoroughly to incorporate the flavors, creating a rich, spicy base for your ramen.

   Tip: Be careful when pouring the sauce into the boiling water to avoid splashing.
8. 8Add mushrooms and seaweed to the broth

   

   Carefully add the prepared shimeji mushrooms and the rehydrated wakame seaweed into the pot of boiling spicy miso broth. Allow them to simmer briefly to absorb the flavors.

   Tip: Add the ingredients gently to avoid splashing the hot broth.
9. 9Add the seared salmon

   

   Gently place the previously pan-fried, golden-brown salmon chunks into the simmering pot of broth. Ensure they are fully submerged so they can heat through and soak up the spicy miso essence.

   Tip: Be careful when adding the salmon so that the pieces do not break apart in the soup.
10. 10Boil the noodles

    

    Add the ramen noodles directly into the boiling pot of soup. Cook them until they reach your desired level of firmness, stirring occasionally to ensure even cooking.

    Tip: Keep an eye on the noodles to prevent them from becoming overcooked and mushy.
11. 11Cook the ramen noodles

    

    Add the ramen noodles to the boiling broth and cook until they reach your desired level of firmness. Use chopsticks to lift and check the noodles, ensuring they are perfectly cooked and ready to serve.

    Tip: Do not overcook the noodles, as they will continue to soften slightly in the hot broth.
12. 12Assemble the ramen bowl

    

    Carefully transfer the cooked noodles into a decorative ceramic bowl using chopsticks. Arrange the golden-brown salmon chunks, the prepared shimeji mushrooms, and the rehydrated wakame seaweed artistically on top to make the dish visually appealing.

    Tip: Grouping the ingredients in distinct sections makes the bowl look professional and appetizing.
13. 13Garnish and serve

    

    Finish the dish by sprinkling a generous amount of freshly chopped green onions over the arranged ingredients. This adds a fresh, aromatic crunch that balances the richness of the spicy miso broth.

    Tip: Use only the green parts of the onion for the best color and flavor contrast.
14. 14Pour the spicy broth

    

    Using a metal ladle, gently pour the hot, flavorful spicy miso broth over the arranged noodles and toppings in the bowl. The heat of the broth helps to marry all the components together for a cohesive and satisfying meal.

    Tip: Pour the broth slowly to avoid displacing your carefully arranged ingredients.

Storage & Reheating

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Frequently Asked Questions