Crispy Salmon Ramen Recipe
Make Crispy Salmon Ramen Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bar Favorites: Crispy Salmon Marinade
Bar Favorites: Ramen Broth
Bar Favorites: Noodles & Toppings
Method
Bar Favorites: Crispy Salmon Marinade & Sear
- 1
Prepare marinade
In a small bowl whisk together 2 tbs soy sauce, 1 tbs mirin, 1 tbs sesame oil, 1 tsp brown sugar, 2 cloves minced garlic, 1 tsp grated ginger, and 0.25 tsp black pepper.
- 2
Marinate salmon
Pat salmon fillets dry. Place them in the marinade and let rest for 15-20 minutes to absorb flavor and help crisp the surface.
- 3
Sear salmon
Heat a nonstick skillet over medium-high heat with a light coating of oil. Remove salmon from marinade (reserve marinade) and place skin-side down. Cook 4-5 minutes until the skin is crisp and the flesh is nearly cooked through. Flip and cook 1-2 minutes more until just opaque in the center.
- 4
Rest salmon
Transfer salmon to a plate and rest while you finish the broth.
Bar Favorites: Ramen Broth
- 5
- 6
Combine broth and miso
Add 4 cups broth and 2 tbs white miso paste. Whisk until miso is dissolved. Stir in 1 tbs soy sauce. Bring to a gentle simmer.
- 7
Simmer and season
Let the broth simmer for 10-15 minutes. Taste and adjust with a pinch of salt or more miso if desired. Do not boil vigorously after adding miso to preserve flavor.
- 8
Keep warm
Keep the broth on a very low simmer until ready to assemble.
Bar Favorites: Noodles & Assembly
- 9
Cook noodles
Cook 200 g ramen noodles in salted water according to package instructions until just al dente. Drain and rinse briefly with warm water to stop cooking.
- 10
- 11
Prepare eggs
If not already done, soft-boil eggs to your preferred runny yolk; peel and set aside.
- 12
Assemble bowls
Divide noodles among bowls. Ladle hot broth over. Top with crispy salmon, halved soft-boiled eggs, corn, bok choy, mushrooms, and green onions. Finish with torn nori sheets, sesame seeds, and a drizzle of chili oil. Serve immediately.
