Name: Miso salmon and pak choi ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp red miso; 1.75 litres/3 pints/7½ cups kombu dashi stock; 1 clump of enoki mushrooms, trimmed and separated; 10 ml/2 tsp tahini; pinch of salt; 1 bulb of pak choi/bok choy, trimmed and leaves separated; 15 ml/1 tbsp white miso; 4 salmon fillets; 7.5 ml/2½ tsp sesame oil; pinch of ground black pepper; 30 ml/2 tbsp pickled ginger (gari); 1 fresh red chilli, finely sliced; 400 g/14 oz fresh ramen noodles; 15 ml/1 tbsp mirin; drizzle of sesame oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Light, salty kombu dashi stock makes the perfect base for this fish ramen, allowing the flavour of the succulent salmon to dominate, but the richness of which is cut by piquant chilli and aromatic fresh ginger.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi stock

Method

First, prepare the salmon. Preheat the oven to 190°C/375ºF/Gas 5. Mix the miso and sesame oil together, season the salmon with pepper and coat it with the miso mixture. Place the salmon in a roasting pan and