SALMON RAMEN BOWL

INGREDIENTS:

Organic Brown Rice Ramen (Costco)

6 Cups Vegetable broth (I likeTrader Joe's)

2 Salmon Fillets

4 Cups sliced mushrooms

3 Tbsp Olive oil

2 Tsp. Red Pepper Flakes divided in half

1 Tsp Dry parsley flakes

1/2 Cup diced Scallions

Handful of chopped cilantro

2 Hard boiled eggs (Cook to preference) 

Salt and Pepper to taste

INSTRUCTIONS:

In a large skillet heat up oil and add the mushrooms.  Season with salt, pepper, red pepper flakes and dry parsley.  Cook on high until crispy. 

While that's going, season the salmon fillets with the same seasonings in preparation to steam them.  You can also pan fry them with a little bit of olive oil if you don't have a steamer, but I prefer to steam it for a healthier choice. 

Once the mushrooms and the salmon are almost done cooking, start working on the hard boiled eggs and the ramen.  I like to leave them for last because they cook very fast.  That way everything is nice and hot when you serve it. 

Cook the ramen according to package directions (You need about 3 of the individual noodles squares).  Use the vegetable broth instead of water as your liquid. Also, I make sure to season the broth with the same seasonings I use for everything, for a punch of flavor. 

Once everything is cooked, it is time to plate. 

In a nice large bowl pour the ramen with desired amount of broth. For this particular recipe I like a little extra broth, but do according to your preference.  Arrange the salmon, scallions, mushrooms, cilantro and eggs.  And add a little Asian hot sauce if you like a kick to it like I do. 

That's it! It's super easy, delicious, and also really good for you. 

Enjoy!