Miso Salmon Ramen

Tender salmon fillets marinated in miso and gently simmered in a savory ramen broth.

Ingredients

• 8 ounces dried ramen noodles (2 bricks, seasoning packets discarded)
• 2 salmon fillets (about 6 ounces each), skin removed
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin or rice wine
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 1 small zucchini, julienned
• 3 cups low-sodium chicken or vegetable stock
• 1 tablespoon rice vinegar
• 1/2 teaspoon black pepper
• Kosher salt, to taste
• 2 green onions, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon toasted sesame seeds

Preparation

1. Preheat oven to 400°F (200°C). In a small bowl, whisk together miso paste, soy sauce, mirin, and honey. Pat salmon dry and brush generously with miso glaze. Place on a lined baking sheet and roast for 10–12 minutes, until cooked through and flaky.
2. Bring a large pot of salted water to a boil. Cook ramen noodles for 2–3 minutes until just tender, drain, rinse under cool water, and set aside.
3. In a large skillet or saucepan, heat olive oil and sesame oil over medium heat. Add onion, garlic, and ginger; sauté for 2–3 minutes until fragrant and softened.
4. Add bell pepper and zucchini; cook for 2 minutes. Pour in stock, rice vinegar, black pepper, and salt. Bring to a simmer and cook for 3–4 minutes.
5. Add cooked ramen noodles and toss gently to combine and heat through.
6. Divide noodles and broth among bowls. Top with roasted salmon, green onions, cilantro, sesame seeds, and desired toppings.