Shoyu-Style Ramen with Sesame-Soy Salmon
plus Spinach, Crispy Wonton Strips & Scallions
These brothy bowls are packed with flaky, sesame-soy-seasoned salmon, hearty spinach, and springy noodles for a satisfying spin on traditional ramen. While the salmon cooks, you’ll whip up a quick, savory broth. The key? Shoyu, aka soy sauce, which packs a huge umami punch. Serve it up, then garnish with crispy wonton strips for crunch!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Pork Ramen Stock Concentrate
1 unit
Chicken Stock Concentrate
2.5 ounce
Spinach
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 clove
Garlic
1 tablespoon
Sesame Oil
(Contains: Sesame)
1 unit
Wonton Strips
(Contains: Wheat)
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 thumb
Ginger
10 ounce
Salmon
(Contains: Fish)
Not included in your delivery
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Pat salmon* dry with paper towels; season with salt and pepper.
Place salmon, skin sides down, on a baking sheet. Roast on top rack until cooked through, 8-10 minutes.
While salmon roasts, peel and mince or grate ginger. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Heat a drizzle of cooking oil and half the sesame oil in a medium pot (large pot for 4 servings) over medium heat. Add ginger, garlic, and scallion whites to hot pot. Cook, stirring, until fragrant and beginning to soften, 1-2 minutes.
Stir 3½ cups water (7 cups for 4 servings), stock concentrates, and half the soy sauce into pot with veggies. Bring to a boil.
Once broth is boiling, add noodles. Cook, stirring, until just tender, 1-2 minutes.
Remove from heat; add spinach. Stir until spinach is wilted, 30 seconds.
In a medium bowl, whisk together remaining sesame oil, remaining soy sauce, and ½ tsp sugar (1 tsp for 4 servings).
Once salmon is done roasting, carefully remove and discard skin. Transfer salmon to bowl with sauce. Using a fork, break salmon into pieces and stir to coat.
Divide broth and noodles between bowls. Top with sesame-soy salmon. Garnish with scallion greens and wonton strips. Serve.
