Dive into deliciousness with this salmon ramen, combining bold teriyaki flavor and fresh veggies. Perfect for a satisfying meal anytime.
Ingredients
- Salmon
- 1 bs of Salmon fillets, skinless (lightly sear skin side to remove skin)
- 1/4 cup Teriyaki marinade, divided
- Vegetables
- 1 cup of Broccoli florets
- 1/2 cup shredded Carrot
- Soup and Garnish
- 2 (3 oz each) instant ramen noodle packages
- 1 quart Water
- 1 small Red Chili Pepper, cut lengthwise, seeded and thinly sliced
- 2 Green Onions, thinly sliced
- 1/2 cup Mung Bean Sprouts, washed
- 2 Tbsp toasted Sesame Seeds
- 4 hard boiled Eggs, halved
- 1 sheet of Nori, slivered
Directions
- Step 1: Marinates Salmon
- Wash the Salmon fillets, pat dry then cut into bit-sized pieces.
- Place the Salmon into a bowl, pour 3 tbsp of marinade and toss to coat.
- Marinate for 15 minutes or up to 1 hour.
- Step 2: Make Soup
- Add 2 spice mixes, from the instant ramen packets, to 1 quart of water in a large pot; bring to a boil.
- Add the broccoli to the pot; simmer for 5 minutes.
- Stir in the carrots after 4 minutes of cooking time.
- Step 3: Poach Salmon
- Add the salmon with the marinade to the soup pot.
- Break ramen noodles into large chunks then add into the soup, along with the chili pepper, green onions and remaining marinade.
- Cover the pot; turning heat to the lowest temperature and steep for 5-8 minutes to cook salmon and noodles.
- Step 4: Garnish to Serve
- Pour soup into warmed bowls; adding the sprouts.
- Garnish with sesame seeds, egg halves and nori shreds.
