Seriously Special Salmon Ramen with Dulse
Seaweed is great for flavouring soup. Here, Mara's Dulse adds even more umami to this already moreish masterpiece.
Time 40 mins
Chef director and owner of the Pig Hotel Group, Golding created this recipe for a new book called Food Stories. It features recipes using the winning products of the prestigious Great Taste Award, including Mara's Dulse seaweed flakes.
Ramen is a Japanese noodle soup dish consisting of 4 parts. Tare, which is the base flavouring, is designed to pack in as much umami flavour as possible. Then there's broth made from fish or meat, the noodles, and toppings like seaweed and pickled bamboo shoots. An unbeatable, delicious combination!
- 2 tbsp Dulse
- 1 litre of vegetable stock
- 2 tbsp miso paste
- 2 shallots, thinly sliced diagonally
- 2 tsp finely grated fresh ginger
- 2 tbsp soy sauce
- 2 x 200g packets udon noodles
- 1 tbsp coldpressed rapeseed oil
- 2 x 400g skinless salmon fillets
- 2 tbsp sesame seeds
- 2 spring onions sliced
- 2 handfuls bean sprouts
- 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 the Dulse with the sesame seeds. (If you enjoy a little spice, you could swap the Dulse and sesame seeds for 4 tbsp Furikake.) Roll and coat the salmon fillets in the mixture.
- Heat the 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, and beansprouts. Serve with the wasabi and pickled ginger.