As I write this, it’s just after supper, it turned out so yummy and simply I needed to sit down and tell you about it.
Ramen, particularly this ramen, is somewhat of a staple around our house. It is a bowl of possibilities that is full of that umami flavor and satisfying warmth. Pack it full of canned salmon (or leftover fish that needs a purpose), fresh veggies, noodles, and you have yourself a dinner fit for guests or a ravenous family in less than 30 minutes!
Wild Alaska Canned Salmon Miso Ramen
serves 4, less than 30 minutes
- 1 pint jar or can of wild Alaska salmon, drained
- 1/4 cup red miso paste
- 1/8 cup white miso paste
- 1/4 cup soy sauce
- 8 cups water
- 6 cloves garlic minced
- 1 heaping Tablespoon of Doenjang (fermented soybean paste)
- 10 dried shiitake mushrooms, roughly chopped or broken up
- 12 ounces ramen noodles, cooked and drained
- Wasabi powder to taste (optional)
- 4 eggs, soft boiled (directions to follow)
- Fresh baby spinach
- Snow peas, chopped in pod
- Green onions, diced
In a large heavy bottomed pot combine the water, miso pastes, soy sauce, Doenjang paste, garlic, & mushrooms. Bring to a boil, lower heat and allow to simmer while you prepare the eggs, noodles, and bowls for serving.
To make the eggs: in a small saucepan bring enough water to boil that will cover the eggs. Once boiling carefully place eggs into pot and boil for 6 minutes. I strongly recommend timing this to achieve the correct “done-ness”. (is that a word… who cares, basically this will get you perfectly soft boiled yolks a little creamy runny but not at all raw, and fully done whites… Perfection.) When eggs have cooked for 6 minutes remove with a spoon to ice cold water and toss your ramen noodles into the boiling water. Peel eggs one cool enough to touch and cook noodles according to package directions.
Drain & divide noodles into four bowls, top each with a generous handful of spinach, chopped snow peas, and the diced onions. Divide the can of salmon between the bowls, ladle miso broth over the bowls contents until they are submerged, and finish each bowl with a halved egg, a generous amount of furikake, and wasabi powder if you want a little heat in your dish.