Monday, April 23, 2012

Bacon and Salmon Ramen...A Rainy Day Kind of Dinner

It was a nice and rainy night when I made this and I absolutely love eating/drinking all sorts of warm goodness on these type of nights.  I decided to make a salmon type ramen with a tomato soup base.  I always love pairing my seafood with some type of salted meat and that's where bacon comes into play and eggs are mandatory for every single ramen soup that I have and ever will make. 
Brian's Portion

My Portion. I love my noodles undercooked with just a little soup =)
2 servings; ~30min
2-3 strips bacon
3 cloves garlic minced
1 medium onion diced
1/2'' slice ginger peeled and grated (you can use a cheese grater) ~1/2 tbsp
1 small carrot shredded 
2 medium ripe tomatoes diced
4 1/2 cups water, vegetable stock, or chicken stock
a little under 1/2 tsp salt
1 tbsp fish sauce
1/2 tbsp soy sauce
big pinch sugar

4 stalks Patchoi chopped or 2 handfuls spinach
2 salmon fillets dusted with garlic powder, salt, pepper, and cajun seasoning (optional: cayenne pepper for heat)
oil for frying

roasted sesame seed 
sesame oil

eggs as needed for steaming (you can save yourself the trouble and just toss the eggs in the pot of hot soup the same time you toss your noodles in.  steamed eggs are just so cute and I love knowing that there's no chance of my yolk popping.

2 ramen noodles without packets of seasoning

1. dice bacon and cook under medium low heat in a pot.
2. add garlic, ginger, onions and cook until onions are translucent ~4min. stir frequently to prevent burning. adjust heat accordingly.
3. add tomato and carrot. cook until tomatoes turn into a puree ~ 4min
4. add water or stock, salt, fish sauce, soy sauce, sugar and bring to a boil. ~5min high heat.
5. turn heat down to low, add patchoi, and lime juice while you steam eggs and fry salmon
6. In a pot fill water below steaming basket (you can find one at Hubbards at Foodfair 12EC). bring water up to boil and after lower to a gentle boil.  grease custard cups with butter or oil and add egg. Steam for ~5-10min.  well done- middle will not move at all. medium- middle will barely move. runny- middle will move a lot.
7. in a heated non stick pan, add oil. add salmon and don't flip until bottom side has browned (~3min). flip and cook for ~2min longer. you can shake the pan when initially placing fillet in pan to prevent it from sticking.  Salmon will continue cooking after you take it away from pan. Be careful not to overcook or else it will toughen up.
8. Add raw noodles into pot of soup and take out one min. earlier before it is fully cooked.  noodles will continue to cook when plated.
9. add soup into noodles and place salmon and steamed eggs on top.  top with sesame seeds and a drizzle of sesame oil.  Enjoy!


  1. Your blogs always make me want to either visit the islands or EAT. I'm hungry. Miss ya Kat!

    1. Hahahahha Ate, it's so nice running into you here. I didn't know that you checked out my blog. I'm glad that it makes you hungry... that lets me know that I must be doing something right LOL. I will relieve you of motherly duties the next time I see you and whip you up a storm hahah.
      Miss you too!!
      -Khat Khat