Spicy miso ramen with salmon
|5||spring onions — chopped|
|1 tsp||sesame oil|
|3||garlic cloves — crushed|
|2 cm piece||fresh ginger — grated|
|1||chilli — finely sliced|
|15||mushrooms — halved|
|1 tbsp||miso paste|
|1 l||fish stock|
|1 tbsp||fish sauce|
|100 g||Ramen noodles|
|1 handful||edamame beans — cooked|
|baby pak choi|
Over a medium heat, fry the spring onion in sesame oil for 1 minute before adding the garlic, ginger and chilli. Allow the flavours to release, then add the mushrooms and fry for another minute.
Add the miso paste, fish stock and fish sauce and bring to a simmer. Let it simmer for 10 minutes.
Meanwhile, cook the noodles according to packet instructions and fry the salmon fillets, skin-side down, with a little oil. Season with salt.
Once everything is done, dish some broth into a bowl, add noodles, edamame beans, baby pak choi, a few peanuts and finally the salmon.
Garnish with spring onion, chilli and sesame seeds.
Reprinted with permission from Natasha Marais. For more recipes follow along on Instagram.