Spicy Smoked Salmon Ramen
Ingredients:
16oz Alaska Smokehouse Smoked Salmon, liquid reserved, skin removed, cut into 4 pieces
3 tablespoons white miso paste, divided
1-1/2 tablespoons mirin, divided
1 tablespoon soy sauce
1 tablespoon sesame oil
1/2 teaspoon maple syrup
3 cups fish stock (can sub vegetable stock or even chicken stock)
1 star anise pod
8 dried shiitake mushrooms
1/4" piece fresh ginger, peeled and sliced into thick rounds
2 garlic cloves, lightly smashed
4 spring onions, white and green parts separated, finely chopped
4 large eggs
Kosher Salt, to taste
White Pepper, to taste
7oz dried ramen noodles, cooked
1-1/2 bunches baby spinach leaves
1 small can sweet corn
1 tablespoon Japanese Chili Sauce, (can use chili crisp)
1 red chili, seeded and cut into thin strips for garnish
Black Sesame Seeds (optional) for garnish
Procedure:
To make the marinade for the salmon, in a small bowl mix together 1 tablespoon miso, 1/2 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon sesame oil, and 1/2 teaspoon maple syrup.
Place cut portions of smoked salmon into a plastic bag and pour the marinade over the salmon and seal the bag then refrigerate for 30 minutes or longer to marinade the salmon.
Cook the ramen noodles according to package directions for al dente, then drain and set them aside.
To make the ramen broth, pour the stock and the reserved liquid from the smoked salmon package into a large saucepan, then add in the star anise pod, the mushrooms, ginger, garlic, and white parts of the green onions.
Bring the broth to a simmer and cook for 15 minutes, then strain the liquid and return it to the pan (you can use a skimmer to get the star anise pod, mushrooms, ginger, onion and garlic).
Turn the heat to medium and bring the broth to a boil.
Once boiling, carefully add the eggs in their shells to the boiling liquid and cook for about 6 minutes.
Using a slotted spoon, remove the eggs from the broth and place them into an ice bath to halt cooking.
Shell the eggs and cut in half.
Whisk in the remaining miso paste into the broth, then stir in the remaining mirin. Season with salt and pepper to taste.
Take out four large bowls and warm them either in the oven or in the microwave.
Add the noodles to the broth and warm them through, then remove them from the broth using a slotted spoon and divide them into 4 warmed bowls.
Top each bowl with some spinach, followed by some sweet corn.
Place a couple pieces of marinated smoked salmon on top and finish with two egg halves per bowl.
Return the broth to a boil and then ladle it into each bowl.
Top with the green parts of the onions and a dollop of chili sauce.
Garnish with sliced red pepper and black sesame seeds.
