Salmon and Potatoes Sesame Miso Ramen

I like to add all kind of stuff in my ramen. Here’s a new spin with salmon, potatoes and arugula.

What you need

+ Fresh Ramen Noodles
+ 1 Salmon Belly Fillet per person
+ 1 Soft Boil Egg per person
+ 8 cups Chicken Stock (or homemade bones stock)
+ 2 tbsp White Miso Paste
+ 4-6 Shiitake Mushrooms
+ 1 Potato per person
+ 2 Carrots
+ 4 Garlic Cloves
+ 2 Scallions
+ 1 piece of Ginger
+ 2 star anise
+ 1 tbsp Mirin
+ 2 tbsp Soy Sauce (low sodium)
+ 1 tbsp Fish Sauce
+ 1 tbsp Wakame
+ 1 tbsp sesame oil
+ Sesame seeds for topping
+ a Handfull of arugula

+ Other Topping choices: Charred Baby Bok Choy, Red Cabbage, Thinly Sliced Scallions, Fried Jalapeño or other type of chillies, Cilantro, Chili Oil, Fresh Bird Chillies, Crispy Shallots, Seared Duck Breast or some Crackling Anise Pork Belly

Preparing the Broth…

Bring the chicken stock to a boil in a heavy sauce pan.

Wash all the vegetables, and roughly cut the carrots, potato, scallions, shiitake mushrooms and ginger.
Peal the garlic cloves and smash them with a knife to easily remove the inside green germ.

Once the broth has come to a boil, throw in all of the above. Add 1 tbsp cut Wakame, 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp Mirin and 2 tbsp white miso paste, giving it all a good stir.

Simmer on low heat with the lid half off for 30 min, up to 3 hours.

Straining the broth…

You will want to strain it and remove all but the potatoes from it. Don’t throw out the rest, freeze all that stuff to make stuffing or patties for exemple.

Reserve also at least one shiitake to slice for serving.

Preparing the noodles…

In another big pot, bring enough water to a boil to cook the ramen noodles, following the directions on the package. Drain them well and leave in a colander covered with a cloth until you are ready to serve.

This is a good time to prepare your choice of toppings. Like the soft boil egg, thinly slice scallions, fry some shallots, jalapeno or both in hot oil for a couple minutes then sprinkle with salt, or charred baby bok choy.

Braising the salmon…

Cut the salmon fillet in 1 to 1 1/2 inch cubes and remove these cubes from the skin.  Sprinkle with salt and pepper.

Place the salmon pieces in a  mesh colander and place over the simmering broth, making sure the salmon is inside the liquid. Braise for 7 minutes.

Transfer the salmon the a plate and reserve.

Final Steps…

Remove the broth from the heat, and stir in 1 tbsp sesame oil.

Put it all together in a bowl

Place the noodles at the bottom of the bowl, pour the broth over, add the sliced shiitake mushrooms and other toppings of choice. Finally, place the salmon and arugula  on top. Sprinkle with black sesame seeds and drizzle with sesame oil, chili oil or both.

More Food Ideas

Seared Duck Breast with Shiitake & Truffle Miso Ramen

A long simmering broth made of Shiitake mushrooms and Miso, topped off with thinly sliced crispy seared duck breast, fried shallots and jalapeño, arugula, red cabbage, scallions, cilantro and truffle oil. Try also to substitute arugula for some charred bok-choy or gai-lan.

Charred Bok Choy and Chorizo Miso Ramen

I like to throw the kitchin sink at my Ramen! Just kidding, but adding some chorizo and charred bok choy to a homemade miso and shiitake broth was one of these cooking with whats left in the fridge that ended up on repeat.

Arugula n Eggs Miso Ramen

Yet another Ramen spin off! This one is very simple, always based on the homemade miso and shiitake broth.

Carrots and Aspargus with Walnut Miso Dressing

This is power food, farm fresh carrots and aspargus take flight combined with a raw walnut miso dressing.

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