Ingredients
- 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
Directions
- Cook your ramen noodles according to the package instructions. Once cooked, strain and set aside.
- 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.
- 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 - 3 minutes or until fragrant. Add the miso and cook for another 2 minutes.
- Add the chicken broth, tamari and brown sugar. Simmer for 5 minutes.
- 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.
paulina
the tender texture of the salmon complements the egg and the broth.