Spicy Miso Ramen with Chili Roasted Salmon

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Serves 2 | Cooking Time 30 minutes

This quick-and-easy meal is bursting with flavor. The addition of miso makes the broth not only simple to make, but gives it great flavor and depth. It’s thought that miso was first introduced to ramen in Northern Hokkaido, where colder weather called for a bolder, heartier version of the classic bowl. This version is lightened up with salmon instead of pork and heated up with chili paste.

Salmon and Shiitake Marinade

  • 2 tablespoons soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon sesame oil
  • 1–3 teaspoons garlic chili paste
  • 6 ounces salmon, sliced 1/2-inch thick
  • 4 ounces shiitake mushrooms, stems removed, sliced

Miso Broth

  • 4 cups chicken stock
  • 2 tablespoons white miso paste
  • 1/2 teaspoon Hondashi granules, more to taste
  • 2 baby bok choy, sliced thin, lengthwise
  • 3 scallions, white part only (save the rest for garnish)
  • 4 ounces fresh ramen noodles, cooked according to directions
  • Garnish: scallions, soft-boiled egg, chili threads or flakes, chili paste, crispy scallions


Preheat oven to broil or 400°F.

Stir the soy sauce, sugar, sesame oil, and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shiitakes and place on a parchment-lined baking sheet.

Broil 6–8 minutes or until salmon is cooked to your liking. Set aside.

Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso and Hondashi and stir until combined. Add bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, and add salt or chili paste if you like.

Divide the noodles between two bowls. Top with salmon and shiitakes. Arrange bok choy around the noodles, and ladle the flavorful broth overtop.

Garnish with the options of your choice.

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