Over medium heat, fry spring onion in sesame oil for a minute before adding the ginger, garlic and chilli. Allow the flavours to release then add the mushrooms and fry for a minute.
Add the miso paste, fish stock and fish sauce and bring to a simmer. Let simmer for about 10 minutes.
Meanwhile, cook the ramen noodles according to package instructions and fry the salmon fillets skin down in a little olive oil. Season only with a little salt.
Once everything is done, dish some broth into a bowl, add noodles, edamame beans, pak choi, some peanuts, and finally the salmon.
Garnish with spring onion, chilli and a some toasted sesame seeds. Enjoy!