sesame salmon miso ramen bowl.

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I’ve been wanting to make ramen for a while now!  I’ve had the noodles in my pantry all ready for me.  I decided to use Nona Lim Miso Ramen Broth – I get this at Whole Foods.  It’s a little pricey, but amazing!  I think it’s always worth it to spend a little more money on good quality food.  It also makes this dish super easy because the broth already has amazing flavor!  Just add noodles, and whatever else you want.  I added wheat ramen noodles, radishes, basil, cilantro, shiitake mushrooms and sesame salmon.  YES!

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Recipe: (serves 5)

  • 1 pack ramen noodles – I used THIS brand
  • 2 8 oz packages sliced shiitake mushrooms
  • 3 20 oz packets Miso Ramen Broth
  •  radishes, sliced thin
  • scallions, chopped thin
  • fresh basil leaves
  • fresh cilantro leaves
  • 5 4 oz pieces wild salmon
  • toasted sesame oil
  • liquid aminos OR soy sauce
  • powdered ginger

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Instructions:

  1. Boil a large pot of water and, once boiling, add noodles and cook for 4 minutes.
  2. Drain the noodles and set aside until ready to use.
  3. Season your salmon with salt & pepper.
  4. Drizzle about 1/2 teaspoon of toasted sesame oil and about 1 teaspoon of soy sauce onto each piece of salmon – make sure it coats all the salmon.
  5. Sprinkle some powdered ginger on top of each piece.
  6. Bake at 350 degrees for about 15 minutes or cooked through the way you prefer.
  7. Remove salmon from oven and set aside.
  8. In a separate pot on medium heat, add the broth.
  9. Add mushrooms into the broth and cover until simmering.
  10. Simmer until mushrooms are tender – 5-10 minutes depending on how soft you like them.
  11. Turn off heat and add noodles to the broth.
  12. Serve – add noodles and broth to your bowl, top with scallions, cilantro, basil, radishes, and salmon.

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