Bone-Broth Ramen
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The frame is dinner's last gift. Roast the bones, build a dashi with kombu and bonito flakes, then simmer everything into a clean milky broth. Ladle over fresh noodles with a soft egg and spring onions. Nothing left behind — the whole fish, honoured to the end.
Ingredients
Salmon frame and bones
Kombu
Bonito flakes (katsuobushi)
Ramen noodles
Ginger
Garlic
White soy sauce
Mirin
Sesame oil
Spring onions
Soft-boiled eggs
Nori
How To
Roast the salmon frame and bones at 200°C until golden brown.
Make a quick dashi — simmer kombu and bonito flakes in water with white soy sauce for 10 minutes, then strain.
Simmer the roasted bones in the dashi with ginger and garlic until the broth turns clean and milky.
Cook the noodles separately.
Ladle the broth over noodles, top with flaked salmon from the bones, a soft-boiled egg, spring onions, and nori.
Tips & Tricks
Make the broth ahead — it keeps in the fridge for three days and actually improves overnight. Day of, reheat the broth, cook fresh noodles, assemble. Ten minutes of actual work.
To get a cleaner broth, blend the cooked bones into the soup then strain through a ladle strainer or cheesecloth to separate out any remaining bone fragments.