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Salmon ramen

(September 01, 2013)

Salmon ramen

This is my take on a 'ramen'; a popular and well recognised Japanese noodle dish (although of Chinese origin). It consists of a flavoured broth, with noodles, boiled eggs, seafood, braised leaves, roasted nuts and sesame seeds to sprinkle on the top, making a satisfying and healthy meal. Several altenative ingredients can be used, either dependent on availability, or simply for variation.


Miso soup mix for the broth base
Lettuce and/or spinach
Eggs – one per person
Worcestershire sauce
Chili flakes or sweet chilli sauce
Seafood: king prawns with salmon fillets or tuna steak work well in this recipe
Quorn pieces
Chives (optional)
Fresh basil leaves (optional)

This recipe is suitable for pesco-vegetatrians. For meat-eaters add the following, or substitute for the Quorn:

Sliced/cubed pre-cooked meat of your choice (optional)


Salmon ramen


First, make the miso soup as per the instructions. Use one sachet per person in a large saucepan using boiling water. Bring back to the boil, then reduce the heat to a simmer.

Add the noodles to poach them in the miso soup, allowing them to take on the maximum flavour. Use whichever noodles you prefer; my favourites are udon, but my partner prefers the medium. I tend to use noodles from vacuum packs, which require little cooking. Poaching should take no longer than 2-3 minutes, as the noodles need very little cooking.

Add a couple of dashes of Worcestershire sauce to the miso. Then add chilli flakes to taste, or two tablespoons of sweet chilli sauce.

Salmon ramen


Whilst cooking the noodles, boil the eggs until the yoke is set hard; seven to ten minutes, depending on how hard you like them. Pass them under cold water quickly, to prevent further cooking. This avoids a black ring around the yoke. Once cooked and cooled, shell and wash thoroughly under cold water to ensure there is no trace of shell (a pet hate of mine and sure to put me off my meal). Slice them in halves and put to one side.

For the salmon fillets: pre-heat your oven to gas mark 7. Bake the salmon fillets (one fillet per person) on a pre-heated tray on the top shelf for six to seven minutes (depending on its size). Serve immediately.

In a large individual bowl, place a layer of uncooked spinach, and/or washed lettuce leaves (believe me, lightly cooked lettuce tastes amazing in this dish) and once the miso and noodles are cooked, add them to the leaves. Then add the defrosted, pre-cooked king prawns, Quorn pieces and salmon fillet (and/or, if you choose, sliced/cubed pre-cooked meat of your choice). Add the sliced boiled eggs to the broth, drizzle with sweet chilli sauce and sprinkle with the toasted nuts and/or sesame seeds.

As a finishing and dramatic touch (also delicious), add chive fronds and whole basil leaves. Serve hot – enjoy!

Salmon ramen   Salmon ramen

Alternatively, use thickly sliced smoked salmon layered on the top of the broth (seared Tuna is also good) and noodles (our thickly cut smoked salmon came from the fishmonger at the indoor market in Tenby) together with fresh basil leaves, using the same recipe as before.

Claire Meredith, 1 September 2013

Also from the Head Chef at Tŵr Cymru Culture Towers: 
road bean, wasabi and crème fraîche pâté, September 2013    
      Carmarthen Canapés Caerfyrddin
, June 2013
      Apple and elderflower crumble, March 2013
      Smoked salmon puff pastry parcels,
March 2013
     The only Welsh cakes recipe you'll ever need, June 2012
Roast butternut squash, garlic and sweet chilli soup, March 2012

      Cauliflower, roasted onion and Welsh cheddar soup, March 2012
      Tiramisu, March 2012
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 3, June 2011
      Smoked mackerel and horseradish pâté with hot brown seeded-rolls, September 2011
      Almond, cherry & Bourbon tart, September 2011
      Chic party food ideas 2, June 2011
      The cupcake revolution, February 2011
      Chic party food ideas, February 2011
      Stylish party canapes, September 2009


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