Salmon & Ginger Ramen

I’ve always been a fan of an Asian inspired noodle soup. I’m not that fussy – I love them all! There is something quite delightful about sitting down to a big bowl of soup filled with noodles, veggies and a protein of some sort. On a trip to Japan last year I discovered the joys of ramen and have been having a love affair with it ever since.

Now this ramen recipe is far from traditional but the flavours are a combination that I could eat every week. The heat of ginger in the broth combined with the just cooked salmon and slippery ramen noodles are a heavenly combination. To me it tastes nourishing and almost soulful as you slurp your way through the bowl of goodness.

The real key to this dish is making the broth in advance to allow the flavours to develop as much as possible. I will pop it on to simmer while the girls are having their dinner then let it sit for an hour or two until we eat a bit later in the evening. That’s not to say that this is essential – you can still get a lovely flavour in the broth in a quick cook, it is just not quite as intense.

The Shichimi Togarashi seasoning that is on the ingredient list is a Japanese spice mix containing seven different spices. It is quite spicy and I love a good sprinkle on the top of my ramen!

You can add in whatever vegetables you like in the mix as well. Depending on what I have in the fridge, my mix may also contain mushrooms, snowpeas, carrots or beans – it really is up to your personal likes! Just don’t put too many different veggies in as it begins to confuse the flavours. Keeping it simpler with only 3 or 4 vegetables will generally give the best result.