Homemade Ramen 4: Salmon

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The plan was blackened (or something) salmon on spinach but it is Freezing out there – blustery and really cold. By the time I got home from work, I was chilled to the bone and soup was an absolutely necessity but what to do with the salmon fillets? Ramen !

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Two packages of cheap ramen (Maruchan, I think) – cooked until just done and then drained and rinsed with cold water to stop the cooking process. Hot water tossed with the noodles to separate and drained again right before serving.

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Broth – 2c of water, one partial packet of seasoning from the ramen, approx. 2 tsp sodium free chicken bouillon, 1c sake, slices of ginger to season the broth – removed before serving. Simmered the broth fairly hard to do a bit of a reduction.

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Raw baby spinach lined the bowls then the ramen noodles on top

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Marinated the salmon fillets in bulgogi sauce for about 15 minutes and then cooked them in a skillet over mod-high heat until just barely cooked through. Poured the hot broth over the spinach and noodles and then topped with the salmon and a slight drizzle of the caramelized sauce. It was warm, filling, and pretty yummy!

2 comments for “Homemade Ramen 4: Salmon

  1. Terri Lovejoy
    December 7, 2010 at 6:53 am

    YUM! I’ve been sick for a week & this looks so yummy…Love the sake/ginger broth idea..Bowl lined with spinach..brilliant! This is tomorrows lunch! Thanks Maumi for making food look good again!

  2. Anonymous
    December 8, 2010 at 12:40 am

    Hi Terri – Let me know how it goes and I hope you are feeling better. Warm soup Always makes me feel better… especially ramen!

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