1 1

Salmon Ramen

Salmon Ramen

Ingredients for One

  1. 140 grams Atlantic salmon fillet skin-on
  2. 60 button mushrooms
  3. 30 grams baby spinach
  4. 0.5 carrots
  5. 5 grams ginger
  6. 0.5 green spring onions
  7. 1 cloves garlic
  8. 1 tsp stock powder
  9. 50 grams egg noodles
  10. 175 ml water
  11. 1 tsp brown sugar - PANTRY ITEM
  12. 1 eggs - PANTRY ITEM
  13. 1.5 tbsp soy sauce - PANTRY ITEM
  14. sesame or extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 280 grams Atlantic salmon fillet skin-on
  2. 120 button mushrooms
  3. 60 grams baby spinach
  4. 1 carrots
  5. 10 grams ginger
  6. 1 green spring onions
  7. 1 cloves garlic
  8. 2 tsp stock powder
  9. 100 grams egg noodles
  10. 350 ml water
  11. 2 tsp brown sugar - PANTRY ITEM
  12. 2 eggs - PANTRY ITEM
  13. 3 tbsp soy sauce - PANTRY ITEM
  14. sesame or extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 560 grams Atlantic salmon fillet skin-on
  2. 240 button mushrooms
  3. 120 grams baby spinach
  4. 2 carrots
  5. 20 grams ginger
  6. 2 green spring onions
  7. 2 cloves garlic
  8. 4 tsp stock powder
  9. 200 grams egg noodles
  10. 700 ml water
  11. 4 tsp brown sugar - PANTRY ITEM
  12. 4 eggs - PANTRY ITEM
  13. 6 tbsp soy sauce - PANTRY ITEM
  14. sesame or extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 840 grams Atlantic salmon fillet skin-on
  2. 360 button mushrooms
  3. 180 grams baby spinach
  4. 3 carrots
  5. 30 grams ginger
  6. 3 green spring onions
  7. 3 cloves garlic
  8. 6 tsp stock powder
  9. 300 grams egg noodles
  10. 1050 ml water
  11. 6 tsp brown sugar - PANTRY ITEM
  12. 6 eggs - PANTRY ITEM
  13. 9 tbsp soy sauce - PANTRY ITEM
  14. \ sesame or extra virgin olive oil - PANTRY ITEM

Prep:

  1. wash and chop green spring onions
  2. peel and crush garlic
  3. peel and finely grate ginger
  4. peel and shred carrots
  5. wash and shred spinach leaves
  6. slice mushrooms

Method:

  1. Heat oil (1 tsp/P) in a large stockpot over a low heat. Add white part of the spring onions, garlic and ginger. Cook, stirring for 1 minute. Add stock powder, water, soy sauce and sugar. Bring to boil. Boil for 5 minutes. Add carrots. Simmer for about 2 minutes, or until tender. Add mushrooms and spinach and cook until wilted.
  2. Place eggs in a small pan of water. Bring to the boil and when bubbles rise, set a timer for 3 minutes. Drain and place in cold water. Peel when they're cool enough to handle.
  3. Boil the noodles for 5-6 minutes until tender. Drain, drizzle with a little oil, and cover to keep warm.
  4. Heat an oiled (1 tsp/P), large, non-stick frying pan over a high heat. Place salmon skin-side down in the pan. Cook forabout 3–4 minutes, pressing down gently to crisp the skin. Flip and cookfor another 2–3 minutes, or until just cooked through and flaking easily.
  5. Divide the noodles among serving bowls. Top with the soup mixture, salmon, halved eggs, and garnish with the green parts of the onions.
View full details