Spicy miso ramen with salmon

2 servings Prep: 10 mins, Cooking: 20 mins By Independent Contributor
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Ingredients (18)

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
2 salmon fillets
1 handful edamame beans — cooked
baby pak choi
To garnish
spring onion
sesame seeds
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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.

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