Sea Cuisine
Teriyaki Sesame Salmon Miso Mushroom Ramen
Dive into the earthy richness of Mushroom Miso Broth with quick cooking tender greens, sprouts and succulent Teriyaki Sesame Salmon.
Serves: 2
Serves: 2Prep time: 10 mins
Prep time: 10 minsCook time: 10-20 mins
Cook time: 10-20 mins
Ingredients
Preparation
- Prepare the Salmon according to the package instructions.
- Add the water and dried shiitakes to a medium bowl. Bring to a simmer and cook for 10 minutes before shutting off and removing the dried shiitakes to a cutting board. Carefully slice the mushrooms and return to the pot along with the miso, 1 tbsp of soy, garlic and sliced cremini mushrooms. Simmer for an additional 5 minutes.
- While the broth and Salmon cook, add the remaining 1/4 of soy to a small dish large enough to hold two eggs. Allow the pre bought hard boiled eggs to marinate in the soy until ready for serving.
- Discard the seasoning packet and add the instant ramen noodles to the simmering broth and cook for 2.5-3 additional minutes, or just until al dente.
- Divide the noodles and broth equally between two large soup style bowls.Divide in half and artfully arrange the remaining ingredients around the edge of the bowl. Remove the eggs from the soy sauce, slice in half and add two halves to each bowl. Slice each piece of Salmon into bite sized portions and add to the bowl. Finish with scallions to garnish.
