This miso and chilli salmon ramen serves two and will make for an interesting change to your usual meals.
Ingredients:
Salmon
150g noodles
40g white miso paste
2 spring onions
Coriander
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.
Method:
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.
