A delicious japanese soup with marinated salmon. This recipe is from the japanese ramen and noodle bar Wagamama in London.
Ramen soup with salmon
2 servings
Marinade
1 heaped tsp grated fresh ginger
2 tsp mirin
2 tsp soy sauce
2 tsp fish sauce
2-4 salmon fillets ( about 5.2 oz (150 g) a person)
4.4 oz (125 g) udon noodles
2 cups (500ml) chicken stock
2 tsp fish sauce
2 garlic cloves, minced
1 large carrot, juliennes (cut into thin strips)
1/2 squash, cut into thin strips
3.5 oz (100 g) french green beans (haricot vert), halved lengthwise
2-3 tbsp fresh cilantro leaves, chopped
Combine the ingrediens to the marnade i a dish. Season salmon lightly with salt and pepper
and add to the marinade. Turn to coat. Set aside to marinade for 1/2 - 1 hour.
Cook the noodles according to the packet instructions, drain and refresh under cold water.Set aside.
Pour chicken stock, fish sauce and garlic in a saucepan and bring to boil. Add the marinade
and the salmon. Simmer for 2 minutes. Add the vegetables and simmer further 2-4 minutes until the fish is almost cooked through. Divide the noodles between two individual bowls. Put the salmon on top of the noodles, pour over stock and vegetables. Sprinkle over cilantro leaves.
2 servings
Marinade
1 heaped tsp grated fresh ginger
2 tsp mirin
2 tsp soy sauce
2 tsp fish sauce
2-4 salmon fillets ( about 5.2 oz (150 g) a person)
4.4 oz (125 g) udon noodles
2 cups (500ml) chicken stock
2 tsp fish sauce
2 garlic cloves, minced
1 large carrot, juliennes (cut into thin strips)
1/2 squash, cut into thin strips
3.5 oz (100 g) french green beans (haricot vert), halved lengthwise
2-3 tbsp fresh cilantro leaves, chopped
Combine the ingrediens to the marnade i a dish. Season salmon lightly with salt and pepper
and add to the marinade. Turn to coat. Set aside to marinade for 1/2 - 1 hour.
Cook the noodles according to the packet instructions, drain and refresh under cold water.Set aside.
Pour chicken stock, fish sauce and garlic in a saucepan and bring to boil. Add the marinade
and the salmon. Simmer for 2 minutes. Add the vegetables and simmer further 2-4 minutes until the fish is almost cooked through. Divide the noodles between two individual bowls. Put the salmon on top of the noodles, pour over stock and vegetables. Sprinkle over cilantro leaves.