Spicy Miso Ramen With Chili Roasted Salmon And Bok Choy Recipes

SPICY MISO RAMEN WITH CHILI ROASTED SALMON AND BOK CHOY

Spicy Miso Ramen with Chili Roasted Salmon and Bok Choy image

Simple Spicy Miso Ramen w/ Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!

Provided by Sylvia Fountaine

Categories Main

Time 30m

Yield 2

Number Of Ingredients 13

Ingredients

4-6 ounces salmon, thinly sliced, 3/4 inch thick - 3 to 4 slices per bowl. (or sub tofu, see notes)
4 ounces shitaake mushrooms, stems removed, sliced ( or use cremeni or button)
2 tablespoons soy sauce ( or Liquid Amino's, or shoyu)
2 teaspoons sugar or honey or maple
1 tablespoon toasted sesame oil
1-3 teaspoons garlic chili paste ( 1= mild, 2= med, 3 = spicy) I like spicy. ????
4 cups chicken broth or stock ( or veggie broth)- I know having both chicken broth and miso seem redundant, but the combo really adds depth.
2 tablespoons miso paste
1/2 teaspoon hondashi granules, more to taste ( optional, but will greatly enhance the flavor and really elevate the dish, giving it a smoky depth- FYI it's not vegan.)
2 baby bok choy - sliced thin, legnthwise
3 scallions - white part ( save the rest for garnish)
4 ounces fresh ramen noodles, cooked according to directions ( or two ounces dry noodles, cooked) Or sub zucchini noodles or kelp noodles or a low carb, paleo option.
Optional Garnishes: Scallions, soft boiled egg, chili threads or flakes, Furikake or toasted sesame seeds, toasted nori sheet, chili paste, crispy shallots, sriracha

Steps:

Preheat oven to broil or 400 F ( Broil is ideal if you have this)
Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shitaakes and place on a parchment lined baking sheet.
Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
Cook the noodles and make the broth. Bring the stock to a simmer in a medium pot. Add miso, hondashi and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste, adjust heat, adding salt or chili paste if you like.
Divide the noodles among two bowls. Top with the salmon ( or tofu) and shitaakes. Arrange bok choy around the noodles and ladle the flavorful broth overtop.
Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads.
Serve with chopsticks and a spoon. It's ok to slurp. ????

Nutrition Facts : ServingSize -does not include the eggs, Calories 470 calories, Sugar 10.5 g, Sodium 90.5 mg, Fat 21.1 g, SaturatedFat 4 g, TransFat 0 g, Carbohydrate 44.5 g, Fiber 7.3 g, Protein 28.8 g, Cholesterol 70.7 mg

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