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–+ servings
Homemade Salmon Ramen Recipe

Delicious Homemade Salmon Ramen Recipe You Can Customize

This Homemade Salmon Ramen Recipe captures comfort and is easily customizable for a warming meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 1/4 cup Low-Sodium Soy Sauce
  • 1/4 cup Aji-Mirin Sweet Rice Wine can be substituted with rice vinegar and sugar
  • 1 tsp Chinese Five-Spice Blend omit if unavailable
  • 1 tbsp Sesame Oil vegetable oil can substitute
  • 1 piece Kombu replace with nori or skip if necessary
  • 1/4 cup Bonito Flakes omit for vegetarian option
For the Salmon
  • 1 lb Salmon Filet can swap with chicken, shrimp, or tofu
For the Noodles
  • 2 packs Instant Ramen Noodles fresh or frozen ramen can elevate flavor
For the Vegetables
  • 2 cloves Garlic minced
  • 1 tbsp Ginger grated
  • 1 cup Mushrooms sliced
  • 1 cup Carrots julienned
  • 1 cup Peppers sliced
  • 1/2 cup Green Onions chopped
For Garnishing
  • 1 each Hard-Boiled Egg optional
  • 1 tbsp Sesame Seeds optional
  • 1 tbsp Garlic Chili Oil optional

Equipment

  • Oven
  • Instant Pot
  • Large pot
  • Baking Sheet
  • Cutting board

Method
 

Cooking Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, mix low-sodium soy sauce, aji-mirin, Chinese five-spice, minced garlic, grated ginger, and sugar. Brush this mixture over the salmon filet, then bake for 15-20 minutes.
  2. While the salmon is baking, combine chicken stock, soy sauce, white pepper, kombu, bonito flakes, and sesame oil in a pot. Simmer for 5 minutes, then remove kombu and bonito flakes, adding sliced mushrooms for an additional 2 minutes.
  3. Wash and julienne the carrots, slice the peppers, and chop the green onions. Set aside the prepared vegetables.
  4. Bring a large pot of salted water to a boil. Cook ramen noodles for about 2 minutes until al dente, then drain and divide among serving bowls.
  5. Place a portion of the baked salmon on top of each bowl of ramen. Pour broth and mushrooms over the salmon and noodles. Top with fresh carrots, peppers, and green onions.
  6. Add optional garnishes—half a hard-boiled egg, sesame seeds, and garlic chili oil to each bowl. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Store leftover ramen in an airtight container for up to 3 days, keeping broth and noodles separate. Freeze any leftover broth for up to 3 months.

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