• ½ pint chicken stock
  • 1 pint water
  • 2 miso soup sachets


  • dash of olive oil
  • dash of sesame oil
  • 1 crushed garlic clove
  • 1 crushed cube ginger root
  • dried red chilli flakes
  • slug of soy sauce
  • 200g medium egg / udon noodles


  • shitake mushrooms
  • shredded pak choi


  • sliced red chilli
  • sliced strips spring onion
  • fresh coriander

Make it…

First, put the salmon in a bag with 3 tbsp of teriyaki sauce, if you want the teriyaki flavouring (I don’t but my hubby does!)

Next, make the soup base: heat the oil and fry everything gently for a few minutes – don’t let it colour or burn.

Then add the soup mix to the base, stir and simmer for five minutes.

Add the shitake mushrooms and pak choi, along with the cooked noodles. Simmer of another five minutes.

Take the salmon out of the marinade and grill

Serve the miso ramen in bowl, with the grilled salmon on top. Decorate with the uncooked ingredients.


recipe adapted from