How many of you love to prepare their own vegetable stock? A homemade broth is good enough to enjoy alone as a soup, or you can use it to prepare any other soup. The other day I wanted to have some ramen, but I did not have all the ingredients. So I took my vegetable broth, add some soy sauce and I used it as the base for my ramen style bowl. I must say the taste was incredible!
Here’s how I did it 🙂
Easy Salmon Ramen
Vegetable broth is very easy to make. Heat 2 tbsp of olive oil in a large pot, add one onion (cut in half), 2 carrots, 1 celery stick and fry for 2-3 minutes. Add 2 litres of water, herbs (bay leaf, parsley), and season with salt and pepper. Cook for one hour and adjust salt at the end, if needed.
Start with your salmon fillets. Place them on a baking tin, season with 2 tbsp of soy sauce and 1 tsp of honey. Roast the salmon fillets in a preheated oven at 200C for 20 minutes.
In the meantime, boil your eggs. Heat 2 tbsp of olive oil in a pan and cook the mushrooms, previously sliced. Season with salt and pepper to taste.
In order to create a ramen style soup, take 500ml of your vegetable stock and add about 3 tbsp of soy sauce (you can add more or less, depending on your taste) and bring the soup to boil. Cook the egg noodles for 5 minutes directly in the broth.
Once all ingredients are ready, assemble your plate: pour the soup and noodles in a bowl, add half of the boiled egg, the mushrooms, and fresh spring onions, finely chopped. Place the salmon on the top. Serve hot with some soy sauce on the side for extra flavour!