Recipe: Egg & Salmon Miso Ramen

September 11, 2020 | Holly Mansfield

A speedy dish using delicious Salmon fillets, perfect for brunch or a quick midweek supper.

This recipe uses a pot of Kabuto Noodles Miso Ramen.

What you'll need

1 Pot Kabuto Miso Ramen

1/2 pak choi, finely chopped

1 free range egg

1 salmon fillet (skin on)

For the marinade

Dash of sesame oil

1 tsp soy sauce

1cm piece of fresh ginger, finely chopped (or 1/2 tsp ginger paste)

1 tsp honey

A sprinkle of chilli flakes (optional, to taste)

To garnish

1 spring onion, finely sliced

A handful of fresh coriander or dill

1/2 tsp sesame seeds

A small fresh chilli (optional, to taste)

A splash of soy sauce

Preparation

First make the marinade. Combine the sesame oil, soy sauce, ginger, honey (and chilli flakes if using) in a small bowl. Place the salmon fillet into the bowl and spoon the marinade over to cover both sides well.

Finely slice the spring onion and roughly chop coriander or dill. Set this garnish aside, ready to serve.

Use your Kabuto noodle pot to measure out your water. Pour into a small saucepan and bring to the boil. Add the noodles and pak choi, then turn down to simmer. After one minute, carefully add the egg to poach gently for 3-4 minutes, depending on how runny you like the yolk.

Whilst your noodles and egg are simmering, heat a frying pan on a medium/high heat with a splash of oil. When the pan is hot, place the salmon into the pan, skin-side down. Cook for 1-2 minutes, then turn and cook the second slide for a further 1-2 minutes, or until the salmon has changed to light pink and is cooked through.

Using a slotted spoon, carefully remove the poached egg from the saucepan. Pour the noodle mix into a bowl, then top with the egg and salmon. Finish with the garnish and a dash of soy sauce.