Spicy Miso Ramen with Roasted Salmon and Bok Choy Recipe
Simple Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!
How to Make the Best Spicy Miso Ramen with Roasted Salmon and Bok Choy
This Spicy Miso Ramen with Roasted Salmon and Bok Choy is a restaurant-quality bowl of comfort that comes together in just 30 minutes. The combination of rich miso broth, tender chili-glazed salmon, and crisp bok choy creates a deeply satisfying meal that’s both nourishing and incredibly flavorful. The sweet and spicy marinade on the salmon and shiitakes caramelizes beautifully under the broiler, adding another layer of complexity to this already delicious dish.
What makes this ramen recipe stand out is its adaptability. Whether you’re following a vegan, Paleo, or low-carb diet, you can easily customize this bowl to fit your needs. Swap the salmon for crispy tofu, use vegetable broth, or replace the ramen noodles with zucchini spirals or kelp noodles. The miso broth remains just as delicious no matter which variations you choose.
Don’t skip the garnishes—they truly elevate this dish from good to extraordinary. A perfectly soft-boiled egg with its jammy yolk, a sprinkle of crispy shallots, some toasted sesame seeds, and a few chili threads turn your homemade ramen into something that rivals your favorite ramen shop. And yes, slurping is not only allowed but encouraged!
Spicy Miso Ramen with Roasted Salmon and Bok Choy
Simple Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) with bok choy, mushrooms and scallions. Vegan and Paleo adaptable! Swap out zucchini noodles or kelp noodles to keep it Paleo! Make in 30 minutes!
Ingredients
Salmon and Shiitake Marinade
Miso Broth
Noodles and Garnishes
Instructions
Prepare and Broil Salmon
- Preheat oven to broil or 400°F (broil is ideal if available).
- Stir the soy sauce, honey, sesame oil and chili paste together in a small bowl. Brush the marinade over both sides of salmon and shiitakes and place on a parchment lined baking sheet.
- Broil for 4-5 minutes or until salmon is cooked to your liking. Set aside.
Make the Broth and Assemble
- Cook the noodles according to package directions.
- Bring the stock to a simmer in a medium pot. Add miso and hondashi (if using) and stir until combined. Add the bok choy and scallions, and wilt. Turn heat off or keep at a very low simmer. Taste and adjust seasonings, adding salt or chili paste if desired.
- Divide the noodles among two bowls. Top with the salmon (or tofu) and shiitakes. Arrange bok choy around the noodles and ladle the flavorful broth over top.
- Garnish with fresh scallions, soft boiled eggs, crispy shallots and chili threads. Serve with chopsticks and a spoon.
Notes
- For a vegan version, substitute tofu for the salmon and use vegetable broth. Omit the hondashi granules.
- For a Paleo option, swap the ramen noodles for zucchini noodles or kelp noodles.
- Adjust the garlic chili paste to your heat preference: 1 teaspoon for mild, 2 for medium, 3 for spicy.
- The hondashi granules are optional but add a wonderful smoky depth to the broth.
