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4.75 from 8 votes

Homemade Salmon Ramen Recipe

Our homemade salmon ramen recipe is ready in about 30 minutes.
With three easy steps: making the broth, cooking the salmon, and preparing the veggies. We had steaming bowls of ramen on the table in no time.
Servings: 2 servings
Calories: 351kcal
Author: This Worthey Life

Ingredients

  • Ingredients for Stock:
  • 4 cups sodium-reduced chicken stock or bone stock
  • 1/3 cup low-sodium soy sauce
  • 1/8 tsp ground white pepper
  • 1/2 ounce weight kombu (dried kelp) or nori (dried seaweed)
  • 1/2 cup bonito flakes dried fish
  • 1 tbsp sesame oil

Instructions

Directions on making homemade Salmon Ramen:

  • Remove the lid from the Instant Pot and select the Saute setting. Add the sodium-reduced chicken stock, sodium-reduced soy sauce, ground white pepper, kombu, bonito flakes, sea salt, and sesame oil. Allow the mixture to come to a low boil. Select the Keep Warm setting on the Instant Pot and allow the mixture to steep. 
  • Ladle a cup of the stock mixture into a small saucepan over medium heat and add the sliced mushrooms. Allow the mushrooms to simmer in the soy sauce mixture for 2-minutes. Set aside. 
  •  Julienne the carrots, slice the peppers and green onions and set them aside for later. 
  • Prepare the ramen, set a small stockpot filled halfway with water over med-high heat; when the water begins to boil, add a pinch of sea salt, then add 2-packages of instant ramen noodles, cook until the noodles are al dente in about 2-minutes. 
  • Portion the ramen noodles evenly into 2-serving bowls, add 3-4 ounces of salmon into each bowl, add sliced mushrooms, julienned carrots, and sliced peppers. Ladle the hot broth into each bowl. Garnish with sliced green onions, sesame seeds, and garlic chili oil. Add half a hard-boiled egg into each bowl. Serve. 

Notes

1-pound of filet of Salmon

Ingredients for homemade salmon sauce 

  • 1/4 cup low-sodium soy sauce
  • 2 tbsp Manjo Aji-Mirin Sweet Cooking Rice Wine
  • 1/2 tsp Chinese five-spice blend seasoning
  • 1 tbsp sesame oil
  • 1/8 tsp sea salt
  • 1 tbsp granulated sugar
  • 1 tbsp light brown sugar
  • 1-inch piece fresh grated ginger
  • 2 large cloves of garlic, minced
  • 5 stalks of green onion with the roots portion removed and the tops trimmed

Vegetables

  • 1-2 green onion stalks cut into thin slices
  • 1/4 cup sliced cremini mushrooms
  • 1/4 cup sliced assorted color mini sweet peppers
  • 1/4 julienned carrots 
  • 1 hard-boiled egg, peeled and cut in half
  • *1 tsp of garlic chili oil added to each bowl of ramen just before serving
  • *1/2 tsp of sesame seeds divided into each bowl just before serving

Directions:

  1. Preheat oven to 350°F.
  2. Into a small bowl, add the low-sodium soy sauce, mirin, Chinese five-spice blend seasoning, granulated sugar, light brown sugar, grated ginger, and minced garlic. Mix well. Reserve 2-3 tablespoons to brush on the salmon after it is finished baking.
  3. Pat dry the filet of salmon and brush both sides with the mixture.
  4. Place a length of aluminum foil onto a sheet pan, brush the foil with a tablespoon of sesame oil. Arrange the green onion onto the foil and lay the filet of salmon on top of the green onions.
  5. Place onto the center rack of a 350°F preheated oven and bake for 30-minutes.
  6. Remove cooked salmon from the oven and brush with the reserved mixture. 

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 28g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Cholesterol: 26mg | Sodium: 2729mg | Sugar: 12g