Ingredients

Salmon

• 600 g fresh salmon
• 2 tablespoons soy sauce
• 1 teaspoon lemon juice or rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon cane sugar
• 2 teaspoons Japanese spice shichimi togarashi

Broth

• 1 and 1/2 liters broth (can be from an eco cube)
• 1 cup almond milk
• 1 teaspoon Korean gochujang paste or chili paste/oil
• 1 tablespoon miso paste
• 1 tablespoon peanut butter or tahini
• 75 g young spinach

Noodles

• 400 g fresh ramen noodles

Preparation

1. Remove the skin from the salmon, then cut into smaller portions, place in a baking dish or baking sheet and drizzle with soy sauce, lemon juice or rice vinegar and sesame oil.
2. Sprinkle the salmon with cane sugar and shichimi togarashi spice. Place in an oven preheated to 200 degrees C for about 15 minutes.