Recipes - Japanese

Miso Ramen with Salmon and Silken Tofu
Miso Ramen with Salmon and Silken Tofu Recipe


A healthy noodle soup with salmon and tofu. Try this Japanese miso ramen with salmon and silken tofu recipe.
Cooking Time: < 15mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese









Ingredients:

200g fresh salmon fillet (thinly sliced)
100ml Obento Rice Wine Vinegar
200g silken tofu
4 pks x 20g Hikari Instant Miso Soup sachets
4 cups water
2 pks x 150g Obento Ramen Noodles
2 tsp Lee Kum Kee Salt-reduced Soy Sauce
spring onion (for garnish)




Steps:
  1. Place the sliced salmon into a small bowl with the rice wine vinegar.
  2. Combine the miso sachets with 4 cups of water and bring to boil, while stirring. Reduce heat to simmer.
  3. Heat a non-stick pan or griddle plate over medium heat and brush with a little oil and sear salmon for 30 secs on each side.
  4. Loosen the ramen noodles in cold water and drain. Add the noodles to the soup and heat through for 1 min. Gently stir in the tofu and soy sauce, then heat for 1 min.
  5. Ladle the soup and noodles into the serving bowls and top decoratively with salmon and serve garnished with spring onion.

Note: Salmon may be replaced with tuna or white fish as required. If sashimi is preferred, skip step 3.


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Miso Ramen with Salmon and Silken Tofu

Miso Ramen with Salmon and Silken Tofu

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A healthy noodle soup with salmon and tofu. Try this Japanese miso ramen with salmon and silken tofu recipe.

Cooking Time: < 15mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Japanese
Ingredients

200g fresh salmon fillet (thinly sliced)
100ml Obento Rice Wine Vinegar
200g silken tofu
4 pks x 20g Hikari Instant Miso Soup sachets
4 cups water
2 pks x 150g Obento Ramen Noodles
2 tsp Lee Kum Kee Salt-reduced Soy Sauce
spring onion (for garnish)

Instructions
  1. Place the sliced salmon into a small bowl with the rice wine vinegar.
  2. Combine the miso sachets with 4 cups of water and bring to boil, while stirring. Reduce heat to simmer.
  3. Heat a non-stick pan or griddle plate over medium heat and brush with a little oil and sear salmon for 30 secs on each side.
  4. Loosen the ramen noodles in cold water and drain. Add the noodles to the soup and heat through for 1 min. Gently stir in the tofu and soy sauce, then heat for 1 min.
  5. Ladle the soup and noodles into the serving bowls and top decoratively with salmon and serve garnished with spring onion.

Note: Salmon may be replaced with tuna or white fish as required. If sashimi is preferred, skip step 3.

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