This miso and chilli salmon ramen serves two and will make for an interesting change to your usual meals.
40g white miso paste
2 spring onions
½ a red chilli
2 tbsp soy sauce
1 tbsp oyster sauce
7g grated ginger
140g veg of your choice – we recommend baby corn, sugar snaps, broccoli, pak choi and mushrooms
Salt to taste
An added option would be to add in a hard boiled egg.
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.