Salmon and Leek Ramen

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

Salmon and Leek Ramen


For the broth

15g dried shiitake mushrooms
4 stalks of lemongrass, outer leaves removed, roughly chopped
2 garlic cloves, crushed
50g fresh ginger, peeled, sliced and crushed
2 tomatoes, halved

Olive oil, for frying
4 x 130g Salmon fillets
8 fresh shitake mushrooms, roughly chopped
2 pak choi, roughly chopped
2 British leeks, washed and thickly sliced, outer leaves removed
Soba noodles, boiled and drained


Put the dried shiitake mushrooms in a saucepan with 1 litre water. Bring to the boil, then gently simmer for 5 minutes to release their flavour. Add the lemongrass, garlic, ginger and tomatoes and stir to mix. Simmer gently for a further 15 minutes. Remove from the heat and leave to infuse for 30 minutes. Season to taste. Pass through a sieve to remove the aromatics and set aside, Ready to reheat for serving.

Heat a large frying pan over a medium high heat with a generous splash of oil Place the salmon fillets in the pan skin side down and cook for about 3 minutes or until crisp. Turn the fish over and cook for a further minute of so. Take off the heat and let it rest.

Meanwhile, heat the broth back up to the boil and add the fresh shitake mushroom, pak choi and leek until cooked through.

To serve – put a handful of soba noodles in a bowl, add the broth with the vegetables over the noodles and place a fillet of the fish on top of the noodles.

Serve immediately

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