Easy Salmon Ramen

Easy Salmon Ramen
Prep: 10 mins
Cook: 10 mins
Serves: 4
Difficulty: Beginner

A comforting bowl of ramen with tender salmon and a savoury miso broth. This restaurant-quality dish comes together in just 20 minutes, delivering rich umami flavours from the miso paste and perfectly cooked salmon. The combination of sweet chili sauce and sesame oil adds depth and complexity that makes this simple recipe taste like it came from your favourite ramen shop.

Ingredients

  • 2 salmon fillets
  • 4 cups chicken or vegetable broth
  • 2 tablespoons red miso paste
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chilli sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 baby bok choy, halved
  • 2 packages ramen noodles, seasoning packets discarded
  • 2 green onions, thinly sliced

Instructions

  1. Heat a splash of oil in a skillet over medium heat. Season the salmon fillets and sear for 2–3 minutes per side until almost cooked through; remove and set aside.
  2. In a saucepan combine broth, miso paste, soy sauce, sweet chilli sauce, sesame oil and ginger. Bring to a simmer.
  3. Add the bok choy and noodles to the broth; cook for 3 minutes until the noodles are tender.
  4. Return the salmon to the pot, breaking it into large chunks. Heat until just warmed through.
  5. Divide the ramen into bowls and garnish with sliced green onions.

Equipment Needed

  • Large saucepan or pot (4-quart capacity)
  • Medium skillet for searing salmon
  • Whisk for mixing broth
  • Tongs or slotted spoon
  • Ladle for serving
  • Sharp knife for slicing toppings

Tips & Variations

  • Richer broth: Use bone broth instead of regular broth for deeper flavour and added collagen. Add a soft-boiled egg to each bowl for extra richness.
  • Miso paste quality: Red miso (aka) provides the most robust flavour, but white miso works for a milder, sweeter broth.
  • Don't overcook salmon: Sear salmon until just barely cooked through, as it will continue cooking in the hot broth.
  • Customize toppings: Add corn kernels, bamboo shoots, soft-boiled eggs, nori sheets, or bean sprouts for authentic ramen shop style.
  • Spice level: Adjust the sweet chilli sauce or add a spoonful of chili oil or sriracha for more heat.
  • Noodle options: Swap ramen noodles for udon, rice noodles, or even zucchini noodles for a low-carb version.

Nutritional Information

Per serving (1 bowl):

  • Calories: 425
  • Protein: 28g
  • Fat: 14g (Saturated: 2.5g)
  • Carbohydrates: 45g
  • Fiber: 3g
  • Omega-3 Fatty Acids: 1.8g
  • Sodium: 1,240mg
  • Sugar: 6g

A complete meal in a bowl with protein from salmon, complex carbs from noodles, and vegetables. High in omega-3s and probiotics from miso paste.

Storage & Reheating

Refrigerator: Store broth and noodles separately in airtight containers for up to 2 days. Store salmon separately to prevent it from becoming mushy.

Freezer: Freeze the broth (without noodles) for up to 3 months. Cook fresh noodles and salmon when ready to serve.

Reheating: Reheat broth in a saucepan until simmering, then add fresh or reheated noodles. Warm salmon gently in the broth or microwave separately for 30 seconds.

Make ahead: Prepare the broth base in advance and refrigerate. When ready to eat, simply reheat, cook noodles, and sear fresh salmon for a quick meal.

Serving Suggestions

Pair your easy salmon ramen with:

  • Appetizers: Gyoza dumplings, edamame, or crispy spring rolls
  • Toppings: Soft-boiled eggs, nori sheets, corn, menma (bamboo shoots), or bean sprouts
  • Garnishes: Sesame seeds, chili oil, pickled ginger, or crispy garlic chips
  • Sides: Japanese cucumber salad, seaweed salad, or steamed bao buns
  • Condiments: Soy sauce, sriracha, chili oil, or ponzu for extra flavour

Recipe Notes

Miso mixing: Dissolve miso paste in a small amount of warm broth before adding to the pot to prevent clumping and ensure smooth distribution.

Noodle timing: Don't overcook the noodles. They should be slightly firm (al dente) as they'll continue softening in the hot broth.

Broth depth: For restaurant-quality broth, simmer with kombu (dried kelp) for 10 minutes before adding other ingredients.

Salmon skin: Remove salmon skin before searing for a cleaner presentation, or leave it on and crisp it up for added texture.

Quick version: Use pre-cooked or leftover salmon to cut cooking time in half. Just warm it gently in the broth.

Vegetable additions: Add sliced mushrooms, spinach, or cabbage to the broth for extra nutrition and flavour.