Inspired by the Olympics? Give this Japanese style salmon dish a go!

This miso and chilli salmon ramen serves two and will make for an interesting change to your usual meals.


150g noodles
40g white miso paste
2 spring onions
½ a red chilli
2 tbsp soy sauce
1 tbsp oyster sauce
Vegetable stock
7g grated ginger
140g veg of your choice – we recommend baby corn, sugar snaps, broccoli, pak choi and mushrooms
1tsp honey
Salt to taste

An added option would be to add in a hard boiled egg.

You can find locally grown chillis here and make sure to visit one of the region’s fishmongers to get the very best fish for your dish.


Start by slicing your salmon into thin slices and set aside.

Prepare your veg so that they are roughly the same size, slice the chilli into rings and bring a large pan of water to the boil. Add the noodles and cook to the instructions.

Place the stock into a wok and bring to the boil. Reduce the heat and whisk in the miso paste, add the salmon, honey, oyster sauce, soy sauce, ginger and chilli. Cover with a sheet of tin foil and simmer for 3 minutes.

Remove the foil and add the veg and simmer for a further 4 minutes.

Divide the salmon between two bowls, add the noodles and then the vegetables. Pour the stock over the top and garnish with coriander, spring onions and lime.


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© 2021 Dorset Food and Drink | All Rights Reserved | Website By MiHi

© 2021 Dorset Food and Drink.
All Rights Reserved. Website By MiHi