Ramen with Salmon

Ramen with Salmon

Miso ramen with baked salmon and spinach. Quick homemade ramen with baked salmon, spinach, and noodles.


  • 600g fresh salmon
  • 2 tablespoons soy sauce
  • 1 teaspoon lemon juice or rice vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon cane sugar
  • 2 teaspoons Japanese spice blend shichimi togarashi
  • 1 and 1/2 liters broth (can be from eco cubes)
  • 1 cup almond milk
  • 1 teaspoon Korean gochujang paste or chili paste/oil
  • 1 tablespoon miso paste
  • 1 tablespoon peanut butter or tahini
  • 75g young spinach
  • 400g fresh ramen noodles


Salmon Remove the skin from the salmon, then cut it into smaller portions, place in a heatproof dish or baking sheet, and drizzle with soy sauce, lemon juice or rice vinegar, and sesame oil. Sprinkle the salmon with cane sugar and shichimi togarashi spice blend. Bake in an oven preheated to 200 degrees Celsius for about 15 minutes.

Broth Bring the broth (or water with cubes) to a boil together with almond milk. Add gochujang paste or chili paste, miso paste, and peanut butter or tahini. Stir well while heating the broth. Finally, add spinach and wait for it to wilt.

Noodles Bring the noodles to a boil and cook for about 1 minute, then drain.

Serving In bowls, place noodles, add salmon, pour broth over, and drizzle with additional juices from the baked salmon. You can sprinkle with shichimi togarashi.

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