RAMEN
Bacon	g
Garlic Clove
Shallots
Fresh Ginger	cm
Chicken Broth	ml
Coconut Milk	ml
Soy Sauce	ml
White Miso	g
Chili Paste	tbsp
Ramen Noodles	g
Baby Spinach	g
Sesame Oil	tbsp
Salmon & Mushrooms
Salmon	g
White Miso	tsp
Sesame Oil	tbsp
Honey	tsp
Mushrooms	g
Salt & Pepper to taste
To Serve
Egg
Spring Onion

1. Peel the garlic and shallots and cut into fine cubes. Cut the bacon into cubes. Peel the ginger and grate finely with a grater.
2. Heat a large Dutch oven/pot with olive oil over medium heat.
3. Add the chopped bacon and cook about 5 minutes, until crispy. Then add the garlic, shallots, and ginger. Mix it all together and cook until caramelized, about 3 minutes. Pour in the broth, coconut milk, soy sauce and miso and chili paste (if using), stir it all well to combine. Reduce the heat and simmer 10 minutes.
4. In the end in the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft.
5. In the meantime, preheat the oven to 200 ºC and prepare a baking sheet with parchment paper. Wash the salmon, pat dry and portion. Clean and quarter the mushrooms. In a bowl, mix the miso paste, sesame oil and honey. Season with salt and pepper.
6. Put the salmon fillets on the baking tray and brush with half of the miso marinade. In the bowl, toss the mushrooms with rest of the mixture, till evenly coated and spread the mushrooms next to the salmon.
7. Bake for ca. 15 minutes, until golden brown. Halfway through, toss the mushrooms.
8. Cook the eggs in boiling water for about 6 minutes until they are waxy. Quench in cold water, peel and cut in half.
9. To serve, divide the noodles between bowls and pour over the soup. Add the salmon and mushrooms. Top as desired with egg, green onions and sesame seeds.

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