Miso & chilli salmon Ramen
Miso & chilli salmon Ramen

Dinner

Miso & chilli salmon Ramen

Under 30 mins

Cooking

2

Portions

Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

Ingredients

  • 1 pack Raw salmon portions x 2
  • 150g Noodles (cook as per pack instructions)
  • 2 tbsp (40g) White miso paste
  • 2 Spring onions finely sliced (diagonally or at a slant)
  • Small bunch Coriander sprigs
  • ½ (8g) Red chilli sliced into rings
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 500ml Water or vegetable stock
  • 2cm piece (7g) Ginger – peeled and cut into fine strips or grated
  • 140g or enough for 2 bowls Vegetables (e.g. baby corn, sugar snaps , tender stem broccoli, pak choi or baby bok choi)
  • Pinch of Salt
  • 1 tsp Sugar or honey
Miso & chilli salmon Ramen

Method

  1. Prepare the salmon by removing the skin from the salmon portions, then slice the salmon into 10mm thick slices.
  2. Prepare the vegetables so they are all roughly the same size. This will make them easier to cook (e.g. half the tender stem broccoli or baby bok choi. Cut the baby corn into ¼’s)
  3. Bring a large pan of water to the boil add the noodles and cook as per packs cooking instructions. Once ready drain well and divide into two bowls.
  4. Place the water or stock into a wok or sauce pan and bring to the boil. Reduce the heat to a simmer and whisk in the miso paste. Add the salmon, oyster sauce, soy sauce, ginger and chilli rings. Cover (either with a lid or a sheet of tin foil) and gently simmer for 2 – 3 minutes.
  5. Remove the lid and add the vegetables and simmer for a further 3 – 4 minutes or until the salmon and vegetables are cooked.
  6. Divide the salmon between two bowls next to the noodle.
  7. Remove the vegetables and divide between the bowls.
  8. Pour the stock over the noodles and garnish with the coriander sprigs, spring onions and lime.
Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

Ingredients

  • 1 pack Raw salmon portions x 2
  • 150g Noodles (cook as per pack instructions)
  • 2 tbsp (40g) White miso paste
  • 2 Spring onions finely sliced (diagonally or at a slant)
  • Small bunch Coriander sprigs
  • ½ (8g) Red chilli sliced into rings
  • 2 tbsp Soy sauce
  • 1 tbsp Oyster sauce
  • 500ml Water or vegetable stock
  • 2cm piece (7g) Ginger – peeled and cut into fine strips or grated
  • 140g or enough for 2 bowls Vegetables (e.g. baby corn, sugar snaps , tender stem broccoli, pak choi or baby bok choi)
  • Pinch of Salt
  • 1 tsp Sugar or honey

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