Serves 2

Cooking time: 30 minutes

What you need:

• 2 8oz. center cut salmon fillets
• Toasted sesame oil
• 1Tsp maple syrup
• Salt
• 2 cups assorted large mushrooms (we used golden oyster, blue oyster, and baby trumpets)
• Cooking oil
• 2 garlic cloves, sliced
• 1 pouch of Haven’s Kitchen Gingery Miso
• 1 15oz. can pumpkin puree
• 3 cups low sodium vegetable broth, or water
• 1 14 oz. can coconut milk
• 8 oz fresh ramen noodles
• 2 scallions, sliced
• ¼ cup pumpkin seeds, toasted
• 1 lime, cut into wedges (keep in the order of the steps)

How to make it:

1. Preheat your oven to 375°F. Place the salmon on a baking sheet lined with a rack, drizzle with a bit of sesame oil, maple syrup and salt
2. In a medium bowl, toss the mushrooms with a glug of cooking oil and a pinch of salt, and then spread on the same sheet try with the salmon
3. Cook 15-20 minutes, until the salmon flakes easily with a fork
4. Meanwhile, in a Dutch oven over medium-high heat, add a glug of oil, then add the garlic and sauté until the garlic turns fragrant. Add about ½ pouch of the Gingery Miso sauce, then the pumpkin puree and the broth
5. Bring to a simmer, and reduce the heat to medium-low until the salmon is out of the oven
6. When the salmon in cooked, stir the coconut milk and add the noodles. Simmer for 3 to 4 minutes, or until the noodles are cooked
7. To serve, pour the soupy noodles in a bowl and top with the salmon, mushrooms, scallions, pumpkin seeds, and a wedge of lime