This very special ramen recipe that features our Dulse seaweed has been created by Great Taste judge, chef director and owner of the Pig Hotel Group, James Golding. It was written for a new recipe book called Food Stories which features recipes using the winning products of the prestigious Great Taste Award.
Ramen is a Japanese noodle soup dish consisting, broadly speaking of 4 parts: tare which is the base flavouring coming from soy sauce and miso (the objective behind the tare is to pack in as much umami flavour as possible), broth made from fish or meat, noodles and toppings like seaweed and pickled bamboo shoots. It's a great option for either lunch or dinner as it's both light and comforting.
You can order your copy of this exquisite recipe book from the Rare Brands website
1 litre of vegetable stock
2 tbsp miso paste
2 shallots, thinly sliced diagonally
2 spring onions sliced
2 tsp finely grated fresh ginger
2 tbsp soy sauce
2 x 200g pkts udon noodles
1tbsp coldpressed rapeseed oil
2 x 400g skinless salmon fillets
2 tbsp sesame seeds
2 tbsp Dulse flakes
wasabi paste and pickled ginger to serve.
Pour the stock and miso paste in a saucepan. Bring to the boil. Add the shallots, ginger and soy sauce. Reduce heat and simmer for 5 minutes developing the flavours into a soup. Cook the noodles as per the instructions on the packet.
Mix 2 tablespoons of Dulse with the sesame seeds. Roll and coat the salmon fillets in the mixture.
Heat oil in a non-stick frying pan over high heat. Cook the salmon for 2 minutes each side or until almost cooked through. Set aside to cool slightly. Slice the salmon.
Divide noodles and soup among serving bowls. Top with salmon, spring onions, more Dulse and serve with the wasabi and pickled ginger.