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PREP 30 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

For the soy eggs
  • 2 large eggs
  • 3 tbsps dark soy sauce
  • 3 tbsps mirin
  • 2 tbsps water
  • 1 star anise (optional)
For the miso broth
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • ½ a small onion
  • 2 tbsps miso paste (I like shiro miso)
  • 2 tbsps light soy sauce
  • 500 ml stock
For the rest
  • 2 portions of cooked noodles
  • 2 handfuls of edamame beans
  • 2 spring onions, finely chopped
  • 2 hot smoked salmon fillets
  • Sprinkling of sesame seeds
Miso ramen with soy egg and hot smoked salmon

Miso ramen with soy egg and hot smoked salmon

I love this miso ramen brother recipe - it packs so much flavour, is healthy, and comes together very quickly. I use it a lot as a base for ramen recipes and add in various toppings - it's so versatile!


I have used hot smoked salmon here as I smoked some fillets myself a few weeks ago and froze them, but you could use regular cooked salmon fillets. Alternatively you could use pork belly, chicken breasts, or keep it veggie with tofu or mushrooms.


It's a great recipe - let me know if you try it 😊

  1. Start by preparing the eggs. Mix together the soy, mirin and water in a small bowl. Add the star anise if using. Boil the eggs for 6 minutes, gently lowering them into a pan of boiling water. Remove with a slotted spoon and cool in a bowl of cold water to stop them from cooking further. Once cooled, peel and marinate in the soy and mirin for a few hours before dinner. Flip them round a few times in the marinade so you get even coverage. If more than a couple of hours, store in the fridge. These last really well in the fridge so you can do a few eggs and enjoy through the week!
  2. 15 minutes before dinner, fry the onion, garlic and ginger until translucent. Add the miso, soy and stock and allow to bubble away while you prepare the noodles.
  3. Cook your noodles according to the packet instructions. Drain well.
  4. To assemble, add the cooked noodles to the base of a deep bowl. Pour in the miso broth. Top with the spring onions, flaked salmon, eggs and sesame seeds. Enjoy!
Miso ramen with soy egg and hot smoked salmon

Miso ramen with soy egg and hot smoked salmon

I love this miso ramen brother recipe - it packs so much flavour, is healthy, and comes together very quickly. I use it a lot as a base for ramen recipes and add in various toppings - it's so versatile!


I have used hot smoked salmon here as I smoked some fillets myself a few weeks ago and froze them, but you could use regular cooked salmon fillets. Alternatively you could use pork belly, chicken breasts, or keep it veggie with tofu or mushrooms.


It's a great recipe - let me know if you try it 😊

PREP 30 minutes
TOTAL 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

For the soy eggs
  • 2 large eggs
  • 3 tbsps dark soy sauce
  • 3 tbsps mirin
  • 2 tbsps water
  • 1 star anise (optional)
For the miso broth
  • 1 tbsp grated ginger
  • 2 cloves garlic
  • ½ a small onion
  • 2 tbsps miso paste (I like shiro miso)
  • 2 tbsps light soy sauce
  • 500 ml stock
For the rest
  • 2 portions of cooked noodles
  • 2 handfuls of edamame beans
  • 2 spring onions, finely chopped
  • 2 hot smoked salmon fillets
  • Sprinkling of sesame seeds
  1. Start by preparing the eggs. Mix together the soy, mirin and water in a small bowl. Add the star anise if using. Boil the eggs for 6 minutes, gently lowering them into a pan of boiling water. Remove with a slotted spoon and cool in a bowl of cold water to stop them from cooking further. Once cooled, peel and marinate in the soy and mirin for a few hours before dinner. Flip them round a few times in the marinade so you get even coverage. If more than a couple of hours, store in the fridge. These last really well in the fridge so you can do a few eggs and enjoy through the week!
  2. 15 minutes before dinner, fry the onion, garlic and ginger until translucent. Add the miso, soy and stock and allow to bubble away while you prepare the noodles.
  3. Cook your noodles according to the packet instructions. Drain well.
  4. To assemble, add the cooked noodles to the base of a deep bowl. Pour in the miso broth. Top with the spring onions, flaked salmon, eggs and sesame seeds. Enjoy!