Miso ramen with baked salmon and spinach. A mesmerizing dish straight from Japan – now also on your table.
Ingredients – salmon
- Fresh salmon – 600g
- Soy sauce – 2 tablespoons
- Lemon juice or rice vinegar – 1 teaspoon
- Sesame oil – 2 teaspoons
- Brown sugar – 1 tablespoon
- Japanese seasoning shichimi togarashi – 2 teaspoons
Ingredients – broth
- Broth (can be from a bouillon cube) – 1 and 1/2 liters
- Almond milk – 1 cup
- Korean gochujang paste or chili paste/oil – 1 teaspoon
- Miso paste – 1 tablespoon
- Peanut butter or tahini – 1 tablespoon
- Baby spinach – 75g
Noodles
- Fresh ramen noodles – 400g
Preparation
Remove the skin from the salmon, then cut into smaller pieces, place in a baking dish or tray, and drizzle with soy sauce, lemon juice or rice vinegar, and sesame oil. Sprinkle salmon with brown sugar and shichimi togarashi seasoning. Bake in an oven preheated to 200 degrees Celsius for about 15 minutes.
Bring the broth (or water with a bouillon cube) to a boil together with almond milk. Add gochujang paste or chili paste, miso paste, and peanut butter or tahini. Mix well while heating. Finally, add spinach and wait until it wilts. Bring water to a boil and cook the noodles for about 1 minute, then drain.
Place noodles in bowls, add salmon, pour broth over them, and drizzle with additional juices from the baked salmon. You can sprinkle with shichimi togarashi seasoning.
