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!
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
- Boil a large pot of water and, once boiling, add noodles and cook for 4 minutes.
- Drain the noodles and set aside until ready to use.
- Season your salmon with salt & pepper.
- 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.
- Sprinkle some powdered ginger on top of each piece.
- Bake at 350 degrees for about 15 minutes or cooked through the way you prefer.
- Remove salmon from oven and set aside.
- In a separate pot on medium heat, add the broth.
- Add mushrooms into the broth and cover until simmering.
- Simmer until mushrooms are tender – 5-10 minutes depending on how soft you like them.
- Turn off heat and add noodles to the broth.
- Serve – add noodles and broth to your bowl, top with scallions, cilantro, basil, radishes, and salmon.