Tom Sam Ramen
I have no idea where the name comes from, I googled it even and nothing obvious stood out. Anyway, I like canned salmon sometimes instead of canned tuna for sandwiches on occasion. I bet this would work great with smoked salmon too, but if you’re buying smoked salmon, you probably aren’t going to test it with ramen.
Submitted By: Jeff Erkhart
Submitted From: Colorado
- 1 pack of ramen
- 1 can of salmon (tuna can size)
- 1/2 can of chopped tomatoes
- 1 tbsp olive oil
- 1 tbsp Parmesan cheese
- 1 tsp oregano
- 1 tsp garlic
Open the salmon can and drain (mostly drain). In a small saucepan, mix the tomatoes, salmon, olive oil, and spices and bring to a simmer. You will need to add enough water to the pan to cook the noodles in too. It will be between 1 cup and 1.5 cups depending on how much tomato liquid gets added. Once it’s simmering, add the ramen and the flavor packet. Cover and cook for 3 minutes. Serve and sprinkle with Parmesan cheese.
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November 15th, 2007 at 6:58 am
This is a rather strange variation on Thai Tom Som Pla. Importfood.com has a more traditional recipe, very complicated. Parmesan cheese in a Thai soup?
November 15th, 2007 at 12:08 pm
hmm….TOMato and SA(l)Mon Ramen…
just a thought :]
November 21st, 2007 at 10:14 am
I agree with Stephen. I think it’s from tomato and salmon too.
Great website–I will definitely use some of the recipes. Ramen noodles are so frugal. My “recipes” with ramen usually consist of putting different types of frozen veggies in.
November 26th, 2007 at 12:43 pm
Hey – nice site! I made a website devoted to ramen over the weekend. The address is http://www.ippudonyc.com
November 29th, 2007 at 8:50 am
Tom Sam…. Tomato Salmon. Name isn’t that hard to figure out.
January 4th, 2008 at 8:53 pm
What simple but fun recipes. Thanks for sharing:-)
January 25th, 2008 at 12:03 am
Jeff Erkhart I am curious on where you got your last name from.
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