Shoyu-Style Ramen with Sesame-Soy Salmon
with 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
1 tablespoon
Sesame Oil
(Contains Sesame)
2 unit
Pork Ramen Stock Concentrate
2.5 ounce
Spinach
1 unit
Wonton Strips
(Contains Wheat)
1 thumb
Ginger
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
4.5 ounce
Ramen Noodles
(Contains Wheat)
2 unit
Scallions
1 clove
Garlic
1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(Contains Fish)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Adjust oven 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.
• 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 (you’ll use the rest later) in a medium pot over medium heat (large pot for 4 servings). Add ginger, garlic, and scallion whites to hot pot. Cook, stirring, until fragrant and beginning to soften, 1-2 minutes.
• Stir 31⁄2 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 1⁄2 tsp sugar (1 tsp for 4 servings). • Once salmon is cooked, 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.
Fish is fully cooked when internal temperature reaches 145°.
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