This salmon ramen is a quick and easy homemade version of the iconic Japanese noodle soup that takes a lot less time, but still packs a lot of flavor. Enjoy the miso based broth, chewy ramen noodles, and tender glazed salmon in just 20 minutes.
I love to experiment with Asian flavors in my soups, like in my Japanese beef curry and Thai coconut cauliflower soup. This recipe is a take on an iconic Japanese classic – ramen. The flavors are similar to what you’d find in traditional versions, but in a simplified, quick and easy homemade recipe.
You’ll only need 20 minutes to prepare the ingredients and cook yourself a bowl of salmon ramen, which makes it even faster than takeout would be. The noodles, bok choy, and red miso broth combined with the soy glazed salmon make a bowl of comfort that is perfect to enjoy all year long.
Why You’ll Love this Recipe
- Delivers the familiar flavors of ramen in just 20 minutes.
- The combination of vegetables, noodles, and salmon make this a complete meal.
- Can be made and enjoyed year round.
These homemade salmon ramen bowls use a handful of key ingredients to create those essential flavors. All combined they’ll create a dish that will easily satisfy your ramen cravings.
- Salmon – Two, six ounce fillets of skin-on salmon are best for this recipe.
- Salt and pepper
- Olive oil – Any neutral cooking oil like canola, vegetable, or grapeseed can be used instead.
- Soy sauce – Tamari, coconut aminos, or liquid aminos are good alternatives for anyone with dietary restrictions.
- Sesame oil – This is a fragrant, nutty oil that is essential for building Asian flavor profiles. It lasts a long time if stored in the fridge.
- Sweet chili sauce
- Red miso paste – There are different colors of miso paste with different levels of intensity. Red miso paste has a stronger flavor than white and is perfect for this soup. Awase miso is a blend of the two and can be used if you can’t find red.
- Chili flakes
- Ginger – I recommend using fresh ginger for the best flavor. Any leftover ginger can be wrapped up and stored in the freezer to use another time.
- Baby bok choy – Cut these into quarters lengthwise so each piece has some leaves.
- Ramen noodles – You’re looking for the dried 7 ounce packages of ramen noodles.
- Green onions
To get started making salmon with ramen noodles you’ll need a saute pan with a lid and a saucepan large enough to cook the noodles and broth.
Start by gently drying and seasoning the salmon fillets with salt and pepper. Then place them into the hot saute pan with the olive oil and sear on both sides for about 3 minutes.
Remove the fillets and set them aside then add the soy sauce, sweet chili sauce, and sesame oil to the pan and whisk it together. Boil it, then turn the heat down and let it simmer over low until it begins to thicken, about 1 minute. Add the salmon back to the pan and gently coat it with the sauce. Then remove the pan from the heat, cover it, and set it aside.
Meanwhile, boil the water in your pot over high heat. Then whisk in the miso paste until completely combined. Add in the ginger, bok choy, ramen noodles, and chili flakes next and stir. Then turn the heat down so the soup simmers gently for 3 minutes.
Serving and Storage
Divide the noodles, bok choy, and broth between two bowls. Top each with a piece of salmon and garnish with chopped fresh cilantro and green onions. Then, serve up your miso salmon ramen right away.
If you have any leftovers you can certainly refrigerate it for up to 2-3 days. I’d recommend storing and reheating the salmon and ramen noodles separately so the fish doesn’t overcook.
It’s also very easy to make more of this recipe. To make enough for 4 or more, just double the ingredients and follow the directions as written.
I love the flavors of this quick, homemade version of traditional ramen. With the miso paste, soy sauce, and ginger, this is a soup I’ll make whenever I want the Asian flavors I love in a comforting, delicious meal.
Be sure to check out my many other soup recipes while you’re here too.
- Cauliflower Lentil Soup
- Indian Yellow Lentil Soup with Opo Squash
- Taro Soup with Arugula and Turkey Meatballs
- Chicken Florentine Soup
Easy Salmon Ramen
For the Salmon:
- 2 (6 oz. (170g) each) salmon fillets , skin on
- salt and black pepper , to taste
- ½ tablespoon olive oil
- 4 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon toasted sesame oil
For the Ramen:
- 3 cups (720 ml) water
- 2 teaspoons red miso paste
- 1 teaspoon chili flakes
- 6 slices of fresh ginger , peeled
- 2 heads of baby bok choy , quartered lengthwise
- 2 ((7oz. (204g.) each) packs of ramen noodles
- 6 sprigs of fresh cilantro
- 3 stalks of green onions , sliced
- Pat dry salmon fillets with paper towel and season with salt and pepper on both sides. Heat the olive oil in a medium skillet over medium-high heat. Add the salmon fillets and cook for about 3 minutes on each side or until cooked through. Remove the salmon from the skillet and set aside.
- To the same skillet, add the soy sauce, sweet chili sauce, and toasted sesame oil. Whisk everything together and bring to a slight boil. Lower the heat and cook at a gentle simmer for about 1 minute, until slightly thickened.
- Return the salmon fillets to the skillet and cover completely with the prepared sauce. Cover the skillet to keep warm until ready to use.
- In a medium saucepan, bring water to a boil. Add the miso paste and whisk to combine. Add in the chili flakes, ginger, bok choy, and ramen noodles. Stir gently to combine and simmer for 3 minutes. Remove from the heat.
- Divide the noodles and bok choy between two bowls. Pour the stock over the noodles and garnish with the fresh cilantro and green onions. Add the cooked salmon fillets to each bowl and serve.