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Close-up of a bowl of miso salmon ramen topped with salmon, soft-boiled eggs, bok choy, nori, green onions, and chili crisp.
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Miso Salmon Ramen

Miso salmon ramen with tender roasted salmon and bok choy in a savory ginger-miso broth. It comes together in about 40 minutes and is easy to customize with soft-boiled eggs, chili crisp, nori, or your favorite ramen toppings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dish, Soup
Cuisine: Asian, Japanese-Inspired
Keyword: miso salmon ramen, salmon ramen
Servings: 4 servings
Author: Dahn Boquist

Ingredients

Salmon

  • 1 ½ pounds salmon fillets cut into 4 portions
  • 1 tablespoon vegetable oil
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper

Ramen

  • 1 tablespoon vegetable oil
  • 1 small yellow onion thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon grated fresh ginger
  • 6 cups chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • ½ teaspoon granulated sugar
  • 2 tablespoons white miso paste
  • 1 teaspoon toasted sesame oil
  • 1 to 2 teaspoons chili garlic sauce or chili crisp (optional)
  • 2 to 4 baby bok choy halved lengthwise
  • 12 ounces ramen noodles dried, or 16 ounces fresh noodles

For Serving

  • 3 green onions thinly sliced
  • Soft-boiled eggs halved
  • Nori strips
  • toasted sesame seeds

Instructions

  • Preheat the oven to 425°F. Brush the salmon with the oil and season with the salt and pepper. Place the salmon on a parchment-lined baking sheet and roast for 10 to 14 minutes, depending on thickness, until it flakes easily with a fork.
    Four seasoned salmon fillets arranged on a parchment-lined baking sheet before roasting.
  • While the salmon cooks, heat the oil in a large pot over medium heat. Add the onion and cook for 3 to 4 minutes, then add the garlic and ginger and cook for 1 minute until fragrant.
    Sliced onions cooking in a pot for the miso salmon ramen broth.
  • Pour in the chicken stock, soy sauce, mirin, and sugar. Bring the broth to a gentle simmer and cook for 8 to 10 minutes.
    Miso broth with sliced onions in a pot before the bok choy and noodles are added.
  • Ladle about ½ cup of the hot broth into a small bowl. Whisk in the miso until smooth, then stir it back into the pot. Stir in the toasted sesame oil and chili garlic sauce, if using.
    Small bowl of whisked miso mixture for the ramen broth.
  • Add the bok choy to the simmering broth and cook for 2 to 3 minutes, until crisp-tender.
    Miso ramen broth with halved baby bok choy simmering in a pot.
  • Meanwhile, cook the ramen noodles according to the package directions. Drain well.
  • Divide the noodles among serving bowls. Ladle the broth and bok choy over the noodles. Break the salmon into large pieces and add it to the bowls. Top with the green onions, soft-boiled eggs, nori, sesame seeds, and a drizzle of chili crisp, if desired.

Notes

Choose your noodles: Fresh refrigerated ramen noodles have the best texture, but 12 ounces of dried ramen noodles work just as well. Discard the seasoning packets if using instant ramen.
Don't boil the miso: Whisk the miso with a little hot broth before adding it to the pot, then keep the broth at a gentle simmer.
Make it spicy: Stir chili garlic sauce into the broth or finish each bowl with chili crisp or sriracha so everyone can adjust the heat to their liking.
Storage: Store the broth, salmon, and noodles separately in the refrigerator for up to 3 days. Reheat the broth gently, then add the salmon just long enough to warm through before serving over freshly warmed noodles.

Nutrition

Serving: 1bowl | Calories: 672kcal | Carbohydrates: 58g | Protein: 47g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 1610mg | Fiber: 4g | Sugar: 5g
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