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Wild Alaska Pollock Chili Ramen

Wild Alaska Pollock Chili Ramen 1
Umami-rich ramen topped with crispy pan-fried Alaska pollock makes for a satisfying bowl of soup. Recipe photo credit: Steve Lee.
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Servings: 4


  • 3 tablespoons white miso paste, divided
  • 1½ tablespoons mirin, divided
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • A good dash of maple syrup
  • 4 Alaska pollock fillets, cut in half
  • 3 cups fish or vegetable stock
  • 1 star anise
  • 8 dried shiitake mushrooms
  • ¼-inch piece fresh ginger, peeled and thickly sliced
  • 2 garlic cloves, lightly smashed
  • 4 spring onions, white and green parts separated, finely chopped
  • 4 large eggs
  • Vegetable oil, for frying
  • Sea salt flakes, to taste
  • Freshly ground white pepper, to taste
  • 7 ounces dried ramen noodles, cooked
  • 1½ bunches baby spinach leaves
  • 1 small can of sweet corn
  • 1 tablespoon Japanese chili sauce
  • 1 red chili, seeded and cut into thin strips, to serve
  • Black sesame seeds, to serve (optional)
Recipe courtesy of Rachel Green


  1. Step 1 Marinate the pollock

    Place 1 tablespoon of white miso paste, ½ tablespoon of mirin, soy sauce, sesame oil and maple syrup into a wide shallow bowl and stir to combine. Add the Alaska pollock fillets. Coat well, cover and leave in the fridge for 30 minutes.

  2. Step 2 Prepare the ramen broth

    Pour the stock into a large saucepan and add the star anise, shitake mushrooms, ginger, garlic and the white parts of the scallions. Bring to a gentle simmer and cook for 15 minutes. Strain the liquid, return to the pan and place over a medium heat. When the broth comes to the boil, carefully add the eggs (in their shells) and cook for 6 minutes. Using a slotted spoon, lift the eggs out of the broth and place in a bowl of iced water to cool. Shell the eggs and cut into halves.

  3. Step 3 Pan fry the pollock

    Lightly coat a non-stick skillet and heat over medium-high. Fry the Alaska pollock fillets and cook for 2-3 minutes per side; remove from pan and set aside.

  4. Step 4 Season the broth

    Whisk the remaining miso paste into the broth, then stir in the remaining mirin. Season with a pinch of sea salt and a small pinch of white pepper.

  5. Step 5 Cook the noodles and divide into bowls

    Add the noodles to the broth and cook until the noodles are warmed through. Remove the noodles with a slotted spoon and divide between four warmed bowls. Top each bowl with some spinach followed by some sweet corn. Place a couple of pieces of pollock on top and finish with the egg halves.

  6. Step 6 Ladle in broth and serve

    Bring the broth back to a boil then ladle it into the bowls. Garnish the ramen with the green parts of the scallions and a dollop of chili sauce. Sprinkle with red chili and sesame seeds. Serve immediately.

Recipe Tutorial

Recipe courtesy of Rachel Green