Salmon Ramen


  • 200 g ramen noodles
  • 2 eggs
  • 2 tbsp oil
  • 2 heads baby bok choy, quartered lengthwise
  • 1 shallot, minced
  • 2 large garlic cloves, grated
  • 1 1-inch nub of ginger, grated
  • 2 tbsp white miso paste
  • 4 cups chicken broth
  • 3 tbsp tamari or soy sauce, divided
  • 1 tbsp brown sugar
  • 1 can (120g) Gold Seal Skinless Boneless Pink Salmon, drained and flaked
  • 1 tbsp toasted sesame seeds, for garnish
  • 2 scallions, thinly sliced, green parts only
  • 1 cup bean sprouts
  • Chilli oil, for garnish *optional


  1. Cook your ramen noodles according to the package instructions. Once cooked, strain and set aside.
  2. Boil the eggs. Bring water to a boil in a small pot. Once boiling, gently lower in the eggs. Cook for 7.5 minutes. Strain the water and run cold water over the eggs for 2-3 minutes. Leave them in the cold water to cool. Peel when ready to serve.
  3. Add 1 tbsp oil to a large skillet or frying pan over medium-high heat. Add the bok choy. Cook for 3 minutes on one side, flip and cook for 3 minutes on the other side until golden brown. Set aside.
    Meanwhile, heat 1 tbsp neutral oil in a large pot over medium-low heat. Add the shallot, garlic and ginger and cook for
  4. 3 minutes or until fragrant. Add the miso and cook for another 2 minutes.
  5. Add the chicken broth, tamari and brown sugar. Simmer for 5 minutes.
  6. Divide the noodles between 2 bowls. Top with broth, egg, bok choy and salmon. Garnish with sesame seeds, scallion, bean sprouts and chili oil, if using.

Recipe Reviews

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  1. the tender texture of the salmon complements the egg and the broth.


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