Our Favourite Recipes
Pesto Salmon Ramen with Soft Boiled Eggs
A simple bowl of salmon ramen is kicked up a notch with Sacla' Classic Basil Pesto, which adds a fragrant touch to the miso's umami depth of flavour. Finish with soft boiled Happy Eggs, spring onions and chillies, and slurp yourself happy!
- 1 tbsp. olive oil
- 4 salmon fillets
- Sea salt & freshly ground black pepper to taste
- ½ jar Sacla’ Classic Basil Pesto
- 1 ½ litres hot water or light vegetable stock
- 4 tbsp. white miso paste
- 2-3 tbsp. dark soy sauce
- 200g baby mushrooms, halved
- 2 bulbs bok choy or pak choi, bulb trimmed and leaves separated
- 400g soba ramen noodles or noodles of your choice
- For topping
- 2 spring onions, trimmed and very finely sliced
- 1-2 red chillies, very finely sliced
- 4 Happy eggs
- Pinch chilli flakes
- Preheat the oven to 200°C/190°C fan oven. Lightly oil a baking sheet or roasting tin and sit the salmon fillets on it. Season the salmon and spoon Sacla’ Classic Basil Pesto over each one, then put the fillets in the oven and cook for about 15 mins until opaque and cooked through. Remove and put to one side.
- While the salmon is cooking, add the hot water or stock to a large pan, stir in the miso and whisk until it has dissolved. Then add the soy sauce and cook on a low simmer, before adding the mushrooms a few mins before serving.
- In another pan of boiling salted water, add the bok choy and cook for a couple of mins, then drain and refresh in cold water to retain its colour and crispness. Put to one side.
- Add the Happy Eggs to a small pan of boiling water and cook for 5 mins until soft boiled. Then remove the eggs and rinse them under cold water before peeling them and putting them to one side.
- Add the noodles to a bowl, pour over boiling water and leave to soak for 2 mins, then drain or cook as per pack instructions.
- To serve, divide the noodles up between four bowls, ladle over the stock and mushrooms, add the bok choy and lightly shred the salmon fillets into chunks between the bowls. Scatter over the spring onions and fresh chilli then slice the Happy Eggs in half and add them to each bowl. Add a pinch of chilli flakes to serve. Dig in, slurping is essential!