9 oz ramen noodles
2 oz baby vegetables (baby corn cobs, sugarsnap peas, or snow peas) or bok choy
a little vegetable oil
2 x 5-oz salmon fillets
2 tbsp teriyaki sauce
4 cups chicken or vegetable stock
2 generous tbsp miso paste (dashi type)
12 pieces menma (canned bamboo shoots), drained
4 scallions, trimmed and finely sliced
Cook the noodles in a large pot of boiling water for 2-3 minutes until just tender. Add the baby vegetables or bok choy for the final 2 minutes to cook until just tender. Drain and refresh everything under cold running water.
Heat a heavy frying pan or grill pan until hot, lightly oil with paper towels dipped in vegetable oil, and fry the salmon until cooked through. Warm the teriyaki sauce in a small pan and brush the salmon with it.
Bring the stock to a boil in a large pan, then whisk in the miso paste until smooth. Divide the noodles and vegetables between 2 bowls and ladle the stock over them. Top with the salmon, menma, and scallion slices.