This is my kind of winter comfort food. Noodles and broth to slurp with plenty of vegetables and protein. The salmon is gently cooked in a fragrant broth that’s seasoned with ponzu, so many levels of yum.

The ingredients list looks really long in this and it actually surprised me writing it up as I only purchased 3 things both times I made it. The rest are pretty much pantry and fridge staples for me and might be for you too. The broth is where most of the ingredients come in as they’re used to build flavour. You’re basically making a fast vegetarian stock that’s fillied with fragrant spices. This is ‘get well’ food for sure.

I used a mixed pack of mushrooms that my local greengrocer sells as does the supermarket. The shimeji and enoki mushrooms are super delicate and light in flavour and the shiitake brings the meatier texture and heaps of flavour. That’s why the shiitake is used to flavour the broth.

The ponzu gets added at the end of making the broth so that it keeps that lovely citrusy flavour it has. Ponzu isn’t as intensely salty as soy and has a sweeter flavour so it adds the perfect seasoning to the broth.

I love ramen soups for winter, but if you’re after a super fast meal this isn’t it! It does take an hour to create the depth of flavour you want in that broth so try not to rush it. The good news? You don’t really need to do anything for that hour, you could prep the rest of the ingredients in this time, and towards the end you’ll be cooking the noodles and the egg. But you could put your feet up/do other stuff for at least halfer! If you want a quick ramen recipe I have this one for you.

The mix of salmon and mushrooms wasn’t one I was completely sure I would love but I do! I’m actually craving it again as I write this, the gently cooked salmon, that ponzu spiked broth and the delicate flavour of the enoki and shimeji mushrooms are so good together. If you can’t get these exotic varieties use a dried mushrooms in the broth and button mushrooms in the finished ramen. You don’t want anything too rich in flavour.

Serves 2

Ingredients

2 tsps extra virgn olive oil

1 tbs freshly grated ginger

2 cruched cloves of garlic

1 Tbs coriander root and stem, roughly chopped

1 red onion, finely sliced

4 fresh shiitake mushrooms (2 roughly chopped. 2 finely sliced)

1.5l water

3 cloves

1 star anise

1 tsp black peppercorns

1/2 cinnamon stick

1 Tbs ponzu

1 bunch baby bok choy, leaves separated and cleaned

150g mixed mushrooms (I used shiitake, shimeji and enoki)

1 egg

90g ramen noodles

200-250g salmon, cut into 2 fillets

Coriander leaves, toasted sesame seeds and finely sliced spring onion to serve

Directions

Put a 2l capacity pot on medium high heat and add the oil, once hot add the red onion, garlic, ginger, coriander root and stem, and the roughly chopped shiitake mushroom. Saute until soft and then add the water, star anise, cloves, cinnamon and peppercorn. Bring to the boil and then turn down to a simmer. Simmer for 1 hour. The liquid should reduce by 1/3-1/2.

Meanwhile (about 10 minutes before broth is ready), bring a small pot of water to the boil, add the egg and turn down to a simmer. Simmer for 6 minutes 30 seconds and then transfer to a bowl of cold water. Peel and set aside.

Bring the water back to the boil and cook according to packet directions. Drain and place in the base of 2 soup bowls.

Strain the broth through a fine sieve after an hour. Pour back into the pot and add the ponzu. Taste and add more if you prefer. Bring up to a simmer and add the bok choy. Cook for 1 minute and remove and add to the bowl with the ramen

Prepare the shimeji and enoki by pulling apart into smaller bunches, add to the water along with the sliced shiitake and simmer with the lid on for 2 minutes or until tender. Remove and add to your bowls.

Add the salmon fillets to the broth and cover with a lid. Cook for 5 minutes for medium rare salmon. It will continue cooking in your bowl so if it’s a little under it’s fine. Remove the salmon and place in the bowls. Sice the egg in half and place a half in each bowl. Sprinkle over sesame seeds, spring onion and coriander and then pour the hot broth directly over the noodles. The salmon should flake apart easily as you eat.

HH. x