Salmon & mushroom ginger ramen

Total time 30 mins

15 mins preparation time

15 mins cooking time

An aromatic salmon ramen featuring tender salmon, shiitake mushrooms and coconut milk in a broth prepared with Kikkoman Ramen Soup Base. Finished with a soft-boiled egg and sesame notes, it makes a warming, satisfying dish.

Ingredients

2 portion(s)

500 ml

water

100 ml

coconut milk

4 tbsp

Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour

150 g

salmon fillet

80 g

fresh shiitake mushrooms

small piece of ginger

garlic clove

50 g

bean sprouts

10 g

toasted almond flakes

egg

300 g

ramen noodles

1 tbsp

Kikkoman Toasted Sesame Oil

1 tbsp

chilli oil, to taste

Nutritional facts (per portion):

3,770 kJ / 900 kcal

39 gFat

39 gProtein

95 gCarbohydrates

Preparation

Step 1

Finely chop the ginger and garlic.

Step 2

In a pot, bring the water and Kikkoman Ramen Soup Base to a boil. Add the chopped ginger and garlic.

Step 3

Add the sliced shiitake mushrooms and the salmon cut into 4 x 4 cm pieces. Pour in the coconut milk and simmer for 8 minutes. Cook the egg in boiling water for 6 minutes. Peel and halve.

Step 4

Cook the ramen noodles according to the packet instructions. Divide the noodles between two bowls. Pour over the broth with the salmon and the mushrooms. Add the halved soft-boiled egg and bean sprouts. Drizzle with the Kikkoman Sesame Oil, garnish with the toasted almond flakes, and add the chilli oil to taste.

Tip

You can also use other firm white fish, such as cod or haddock, instead of salmon, adjusting the cooking time if needed.

Recipe-ID: 1725

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