Colm O’Gorman’s Salmon Ramen Recipe – With a Perfectly Cooked Boiled Egg


There’s nothing better on a cold day than a steaming hot bowl of ramen. This beautiful Japanese noodle and broth dish is most often made with sliced ​​chicken, shrimp or pork, all of which are delicious, but I also like to make my own version with salmon. I use fresh spinach and raw shredded carrots in this recipe, so this ramen is not only wonderfully tasty but also very nutritious.

If you have homemade chicken broth on hand, use that of course, but otherwise a stockpot is fine. A perfectly cooked boiled egg is, for most people, essential to a good ramen. It’s fairly easy to make, but if you’re in a hurry and want to avoid having to carefully peel the eggs, you can simply poach them instead.

This recipe serves two people, so scale it up as needed if you’re feeding a few more. It is a simple dish to prepare and once you have the ingredients ready it is very quick to cook.

Salmon Ramen

There’s nothing better on a cold day than a steaming hot bowl of ramen.

Preparation time

15 minutes


  • 2 eggs

  • 1 tablespoon toasted sesame oil

  • 3 spring onions

  • 2 cm fresh ginger root

  • 2 large garlic cloves

  • 1 red pepper

  • 1 liter of chicken broth

  • 2 tablespoons of soy sauce

  • 2 tablespoons mirin

  • 2 tablespoons miso paste (optional)

  • 1 cob of fresh corn

  • 1 large carrot

  • 1 head of bok choy

  • A few handfuls of baby spinach

  • 250g dried ramen noodles

  • 250g fresh salmon fillet


  1. First, boil the boiled eggs. Plunge them into a saucepan of boiling water, bring to a boil and simmer for five minutes. Remove from the heat, drain the water and run a cold water faucet through the pan to cool the eggs and stop the cooking. Once cooled, let them sit in cold water until ready to serve.

  2. Peel and grate the carrot into very fine strips. I use my Japanese mandolin to do this. If you’ve never come across a Japanese mandolin, look them up. It’s a great little kitchen tool and quite inexpensive. You should be able to get one for around $35 and it’s great for thinly slicing and grating vegetables. You can also use a spiralizer for this if you have one. The goal is to grate the carrots very finely into long strips which you can then add to the dish at the end. Adding them to serving bowls just before pouring in the ramen broth means they lock in plenty of flavor.

  3. Remove the husks from the corn, wash it then cut it into six pieces about 2 cm thick. Wash and cut the bok choy into bite-size pieces. Set aside the bok choy, corn, and shredded carrots for now.

  4. Now it’s time to prepare the ramen base. Wash and finely chop the spring onion. Peel and grate the ginger and garlic. Deseed and finely chop the red pepper. Heat a large skillet over high heat and add the sesame oil. Reduce the heat to medium and add two-thirds of the chopped green onions, reserving the rest to garnish your dish. Sauté the green onions for a minute and add the ginger and garlic.

  5. Cook for another minute and add the chilli. Stir-fry another minute before adding broth, soy sauce and mirin. If you have miso paste, add that now too. It has a fabulous flavor and will add a nice depth to ramen. Just put two tablespoons in a bowl and stir in about 60ml of broth to make a loose paste before adding it to the pot. If you don’t have miso on hand, don’t worry, your ramen will still be delicious without it. Bring the pan to a boil, then reduce the heat to low. You can let it sit over low heat while you cook the noodles and salmon.

  6. Bring a large pot of water to a boil and cook the ramen noodles according to package directions. Most ramen noodles cook in four to five minutes. Once cooked, drain them in a colander and rinse them thoroughly with cold water.

  7. Heat a heavy-bottomed skillet over high heat. Add a little toasted sesame oil then place the salmon fillets skin side down. Reduce the heat to medium and cook for three to four minutes until the skin is crispy and golden. Flip and cook for another three minutes until the fish is just cooked through.

  8. While the salmon cooks, add the corn slices and bok choy to the broth and bring to a gentle simmer. Remove the boiled eggs from the pan of cold water and carefully peel them. The best way to do this is to carefully tap the shell on a work surface until it’s cracked all over. You need to break the shell into small pieces to avoid cracking the egg when you completely peel the shell off.

  9. Now it’s time to serve the ramen. Warm up two deep bowls and divide the cooked noodles between them. Add a handful of fresh baby spinach to each and a serving of grated carrots. Pour plenty of hot ramen broth and add corn and bok choy to each bowl.

  10. Carefully cut the eggs in half and add them. Finally, add the salmon on top and garnish with the last of the chopped spring onions and a little more sliced ​​red pepper if desired. Serve immediately.


Comments are closed.