With Winter well and truly setting in, my body has been craving broth and vegetables. I recently bought a preloved Wagamama cookbook and I have been reading each recipe through, thinking about which one I would try first. Marinated Salmon Ramen. If you enjoy cooking, and have time, this recipe is super easy and the end results are satisfying. The broth is clean with the warmth of ginger, ramen noodles, softly poached salmon and loads of vegetables. I know I will definitely be making this one again. Enjoy x
Marinated Salmon Ramen
Print RecipeIngredients
- for the marinade
- 3cm piece of ginger root, peeled and grated
- 2 tsp mirin
- 2 tsp soy sauce
- 2 tsp fish sauce
- Soup
- 2 salmon pieces (approx. 150g each)
- salt and white pepper
- 100g ramen noodles
- 500ml chicken stock
- 2 tsp fish sauce
- 2 garlic cloves, peeled and minced
- 1 carrot, peeled and julienned
- 1/2 cucumber, deseeded and julienned
- 50g French beans, trimmed and halved lengthways
- handful of coriander leaves
Instructions
Combine the marinade ingredients in a bowl. Season the salmon pieces with salt and pepper and add to the marinade. Turn to coat several times and set aside for 1 hour, overnight in the fridge is better.
Cook the noodles according to the instructions on the packet, drain and refresh under cold water.
Combine the chicken stock with the fish sauce and garlic and bring to the boil. Add the salmon and its marinade, cover and simmer for 2-3 minutes. Add the carrot, cucumber and French beans and simmer for a further 2-3 minutes or until the fish is just cooked. Remove the fish and keep warm.
Divide the noodles between two bowls. Pour over the soup, ensuring each bowl gets an equal share of vegetables. Check the seasoning. Top with the fish and serve scattered with coriander leaves.
Notes
Recipe sourced from the cookbook, Wagamama: ways with noodles
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