Inspired living

Chilli Miso Salmon Ramen Recipe

Healthy and Delicious Chilli Miso Salmon Ramen Recipe

Credit: Meg Thompson

This Chilli Miso Salmon Ramen is a delicious combination that’s also very versatile. You could substitute the salmon for tofu or tempeh if vegetarian, or for chicken if you prefer.

Serves: 2



  • 1 tbsp miso paste
  • 1 tbsp mirin
  • 1 tsp chilli paste
  • 2 × 100g salmon fillets
  • 1L stock or broth
  • 2 eggs
  • 200g ramen noodles
  • Bunch Chinese broccoli or broccolini
  • ½ cup edamame, cooked (optional)
  • Spring onions & black sesame seeds, to serve (optional)
  1. Combine miso, mirin and chilli paste and spread on salmon.
  2. Place salmon in frypan and cook for a few mins each side, until cooked to your liking.
  3. Warm stock in saucepan.
  4. Meanwhile, in small saucepan, bring 2 cups water to gentle simmer, add eggs and cook for 6 mins.
  5. Drain, run under cold water, peel and halve, setting aside until needed.
  6. Cook noodles according to package instructions, adding Chinese broccoli in last 30 secs of cooking time. Drain and set aside.
  7. Divide noodles, salmon, eggs and toppings between bowls, and top with hot broth.


Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.