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Spicy miso ramen with teriyaki salmon

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15m 20m 1-Piece of cake 3902
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Added by Mark on 11 January 2009 (0 descendants)

Description (Some HTML is OK)

An authentic-tasting and easy to make Japanese soup. Perfect flu fodder.


Ingredients

Makes 0 servings

  • For the soup
  • ½ pint chicken stock
  • 1 pint water
  • 2 miso soup sachets
  • For the base
  • 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
  • For the teriyaki salmon
  • salmon fillets
  • slug of sesame oil
  • slug of soy sauce
  • slug of nam pla
  • ½ cup of water
  • 2 tsp honey / demerara sugar
  • 1 crushed garlic clove
  • 1 crushed cube ginger root
  • For the cooked topping
  • shitake mushrooms
  • shredded pak choi
  • For the uncooked topping
  • sliced red chilli
  • sliced strips spring onion
  • fresh coriander

Preparation (Some HTML is OK)

First, get all the ingredients for the teriyaki marinade together in a food bag. Then sling in the salmon and leave for a couple of hours.

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 under cooked.

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

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