Smoked Salmon Ramen

Ingredients

Salmon & Marinade

16oz Alaska Smokehouse Smoked Pink Salmon, liquid reserved in a small bowl, then skin removed and broken into small chunks and set aside in a medium to large bowl

1/4 cup low sodium teriyaki marinade, divided into two portions

Vegetables

1 cup broccoli florets

1/2 cup shredded carrot

Soup

(2) instant ramen noodle packages, shrimp or seafood flavor

1 quart water

1 small red chili pepper, seeded and thinly sliced

3 green onions, thinly sliced

1/2 cup mung bean sprouts, washed (optional)

6 hard-boiled eggs, halved

Garnish (optional)

2 tablespoons toasted sesame seeds

1 sheet of nori seaweed, thinly sliced

2 tablespoons fresh basil, thinly sliced

Procedure:

Add 3 tablespoons of the teriyaki sauce to the salmon chunks in the bowl.  Marinate for 15 minutes to 1 hour.

While Salmon is marinating, make soup by adding 1-2 packages of instant ramen spice packs to 1 quart of water in a large pot and bring to a boil.

Add broccoli florets and simmer for 5 minutes.

Stir in carrots and cook another 3 to 5 minutes.

Add in reserved liquid from smoked salmon to pot and ramen noodles (can break the noodles into large chunks if desired).

Add in chili pepper, leftover teriyaki marinade and 2 sliced green onions.

Cover the pot and turn heat to low and steep for 5-8 minutes to cook the noodles.

Add in the marinated salmon and stir gently.

Divide soup into bowls and garnish with egg halves, sprouts, sesame seeds, green onion, and nori if desired.

Options:

If lower sodium is your goal, start with only 1 spice packet from the instant ramen.