Crispy Noodle Balls (Optional)

1. Cook your ramen noodles according to the package instructions. Drain the noodles then transfer to a parchment lined baking sheet. Let the noodles cool at room temperature for 10 minutes, then transfer to the refrigerator and let chill for 1 hour.
2. Remove the noodles from the refrigerator once chilled, then roughly chop the noodles. Transfer the chopped noodles to a bowl and combine with the egg and panko. Transfer the mixture to the refrigerator to chill for 30 minutes.
3. Once chilled, remove the noodle mixture from the refrigerator and begin to form small balls using your hands. Place the noodle balls on a parchment lined baking sheet then refrigerate until you’re ready to make the soup. You will bake the noodle balls when you put the salmon in the oven.

Soup

1. In a large pot or Dutch oven (with a lid), heat the oil over medium-high heat. Add the onion and sweet potatoes and cook, stirring occasionally, for about 8 minutes.
2. Add the garlic, ginger and cook until aromatic, about 3 minutes. Season everything with turmeric and stir to combine.
3. Add the red curry paste, miso paste, coconut milk, peanut butter, fish sauce and broth and give everything a good stir. Bring to a boil, then reduce heat to medium and let simmer, uncovered, for 20 minutes or until the sweet potatoes are softened. Meanwhile, prepare the salmon.
4. Preheat your oven to 400°F. Place the salmon filet on a parchment lined baking sheet. Season with salt and pepper. In a small bowl, mix the brown sugar and curry powder then sprinkle evenly over the salmon.
5. Roast the salmon for 12 minutes or until cooked to your liking. Using 2 forks, shred the salmon. Set aside. If making crispy noodle balls, bake the noodle balls with the salmon for 20 minutes or until lightly browned and crisp.
6. If you’re not making crispy noodle balls, follow this step: While the salmon is roasting, cook the ramen noodles according to the package instructions. Drain and set aside.
7. When the sweet potatoes in the soup are cooked and softened, remove the pot from the heat. Use a hand blender (or transfer half of the soup to a blender) to blend half of the soup mixture. Add the shredded salmon to the pot along with the cooked noodles and mix well. Serve warm with coconut milk, hot sauce, lime wedges and fresh cilantro. Add the crispy noodle balls at the end if using.