Miso Salmon Ramen

What's in it

15 parts read from its 20 ingredient lines, its title and its method.

Broth base

• Chicken “6 cups chicken broth”

Tare and seasoning

• Soy sauce (shoyu) “2 tablespoons soy sauce”
• Miso “2 tablespoons white miso paste”
• Mirin “2 tablespoons mirin”

Aroma oil

• Chili oil (rayu) “1 to 2 teaspoons chili garlic sauce ( or chili crisp (optional))”
• Sesame oil “1 teaspoon toasted sesame oil”

Noodles

• Fresh ramen noodles “12 ounces ramen noodles (dried, or 16 ounces fresh noodles)”
• Instant noodles “12 ounces ramen noodles (dried, or 16 ounces fresh noodles)”

Toppings

• Shrimp or other seafood “1 ½ pounds salmon fillets (cut into 4 portions)”
• Boiled or soft egg “Soft-boiled eggs (halved)”
• Nori “Nori strips”
• Scallion or negi “3 green onions (thinly sliced)”
• Bok choy “2 to 4 baby bok choy (halved lengthwise)”
• Sesame seeds “toasted sesame seeds”

How it is served

• Served in soup from the method

Against the usual Miso

It has 2 of the 5 parts of the usual Miso ramen: miso and scallion or negi. Not on it: bean sprouts, sweet corn and butter.

Less usual for the style: mirin (in 23% of Miso recipes), shrimp or other seafood (in 2% of Miso recipes) and nori (in 13% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.