This Salmon Ramen is cozy, simple, and seriously satisfying. It comes together faster than you’d think—perfect for a quick dinner when you’re craving something warm and flavorful.
It’s got layers of savory, salty, and slightly sweet flavors with just the right touch of richness from the salmon. The best part? It’s totally doable even if you’ve never made ramen at home before.
Why I Love This Recipe
I started making salmon ramen at home during a cold snap when takeout wasn’t an option—and wow, it’s been on repeat ever since. You get that satisfying umami richness you love from restaurant ramen but made with ingredients you probably already have in your kitchen.
Here’s why it’s a favorite:
- The broth is magic: Made with garlic, ginger, soy, miso, and a little sesame oil—simple but full of flavor.
- Fast and easy: Done in about 30 minutes, no fancy tools or hard-to-find ingredients.
- Perfect balance: The warm noodles, soft egg, crunchy veggies, and tender salmon all balance out perfectly.
- Great way to use salmon: A cozy twist on a salmon dinner that’s anything but boring.
Servings & Time
- Servings: 2 large bowls
- Cook Time: 30 minutes
- Prep Time: 10 minutes
What You’ll Need
- 2 salmon fillets (skin-on or off)
- 4 cups chicken broth (or vegetable broth)
- 2 cups water
- 2 tbsp soy sauce
- 1 tbsp miso paste
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 pack thin ramen noodles (or angel hair pasta)
- 2 soft-boiled eggs, halved
- 1/2 cup sliced green onions
- 1/4 cup shredded carrots
- 1/2 cup sliced mushrooms (shiitake or cremini)
- 1 tbsp sesame seeds
- Salt & pepper to taste
Tools You’ll Need
- Medium pot
- Small saucepan (for eggs)
- Skillet or nonstick pan (for salmon)
- Strainer or tongs
- Ladle
- Knife & cutting board
- Mixing spoon
- Serving bowls
Pro Tips
- Don’t overcook the salmon – It should be just cooked through and flake easily.
- Use soft-boiled eggs – 6–7 minutes in boiling water is the sweet spot.
- Cook noodles separately – Keeps them from soaking up all the broth.
- Garnish right before serving – Keeps the texture fresh and the flavors bright.
- Use low-sodium broth – You can control the salt better with soy and miso.
Substitutions & Variations
- Use tofu or shrimp instead of salmon
- Swap angel hair for ramen if you can’t find any
- Try veggie broth for a vegetarian twist
- Add baby spinach or bok choy for more greens
- Leave out eggs if you prefer egg-free
Make-Ahead Tips
- You can prep the broth up to 2 days in advance—just reheat and add fresh toppings.
- Boil eggs ahead and store peeled in the fridge.
- Slice and prep veggies early to cut down on last-minute work.
Salmon Ramen Recipe
Step 1: Boil the Eggs
Bring a small pot of water to a boil. Gently lower in 2 eggs and boil for 6–7 minutes. Transfer to ice water right away to stop the cooking. Once cool, peel and set aside.
Step 2: Cook the Salmon
Season 2 salmon fillets with salt and pepper. Heat a skillet over medium heat with a drizzle of oil. Cook salmon, skin-side down first, for 3–4 minutes per side until cooked through. Set aside and flake into chunks.
Step 3: Sauté Aromatics
In a medium pot, heat 1 tbsp sesame oil over medium. Add 2 cloves minced garlic and 1-inch piece grated ginger. Sauté for 1–2 minutes until fragrant.
Step 4: Build the Broth
To the pot, add 4 cups chicken broth, 2 cups water, 2 tbsp soy sauce, 1 tbsp miso paste, 1 tbsp rice vinegar, and 1 tsp honey. Stir and simmer on low for 10 minutes.
Step 5: Cook the Noodles
In a separate pot, cook 1 pack of ramen noodles (or angel hair) according to the package. Drain and set aside.
Step 6: Add Veggies
Add 1/2 cup sliced mushrooms and 1/4 cup shredded carrots to the broth. Let them soften for 2–3 minutes.
Step 7: Assemble the Bowl
Divide noodles into two bowls. Ladle hot broth and veggies on top. Add flaked salmon, 1 soft-boiled egg (halved) per bowl, sliced green onions, and a sprinkle of sesame seeds.
Leftovers & Storage
- Store leftover broth and noodles separately if possible.
- Keep in the fridge for up to 3 days.
- Reheat broth gently on the stove; add noodles just before serving to avoid sogginess.
Macros (per serving, approx.)
- Calories: 550
- Protein: 40g
- Carbs: 45g
- Fat: 25g
- Fiber: 3g
Why This Recipe Works (Quick Science)
The miso paste and soy sauce give the broth umami depth while sesame oil adds a nutty richness. Cooking noodles separately prevents them from soaking up too much broth. The soft-boiled egg adds creaminess and protein. Combining all these textures—crunchy veggies, soft noodles, flaked salmon—makes it satisfying on every level.
Common Mistakes
- Overcooking the salmon – It dries out fast. Cook just until it flakes.
- Boiling the eggs too long – Go for 6–7 minutes for that jammy center.
- Letting noodles sit in broth too long – They get soggy. Add them last.
- Using high-sodium broth and soy sauce – Makes the dish too salty.
What to Serve With
- Steamed edamame
- Seaweed salad
- Gyoza (pan-fried dumplings)
- Simple cucumber salad with rice vinegar
FAQ
Can I use canned salmon?
Yes, but fresh fillets will give you better texture and flavor.
Is it spicy?
Nope, but you can add chili oil or sriracha if you want some heat.
Can I make it gluten-free?
Yes—use gluten-free tamari and rice noodles.
How do I make the broth richer?
Add a little butter or more miso paste for extra depth.
Final Thoughts
This Salmon Ramen is a warm, nourishing bowl of comfort that feels like a restaurant-quality meal—but it’s made right in your own kitchen. Whether it’s a cozy weeknight or just a craving for something soul-soothing, give this one a try. When you do, drop a comment and let me know how it turned out or if you have any questions—I love hearing from you!