Smoky Salmon Ramen Bowl

This recipe uses Wild Caught Silver Salmon with Rosemary in Smoked Olive Oil

1/4 cup olive oil
1 tablespoon smoked paprika
1 teaspoon chili flakes
8 ounces ramen noodles
4 cups low-sodium vegetable broth
4 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 (6.7 oz.) jar Silver Salmon Fillets with Rosemary in Smoked Olive Oil, drained
2 large soft boiled eggs, halved
2 baby bok choy, halved and steamed
Chopped fresh green onions, optional, for garnish

Heat olive oil in saucepan over low heat. Add paprika and chili flakes and cook, stirring constantly, until fragrant, about 1-2 minutes. Remove from heat and let cool completely.
Meanwhile, bring large pot of salted water to a boil. Add ramen noodles and cook according to package directions, until al dente. Drain noodles and rinse under cold water to stop cooking. Set aside.
Heat broth in large pot over medium heat. Add garlic, soy sauce, vinegar and sesame oil and bring mixture to a gentle boil. Simmer 5-7 minutes to let flavors meld.
Divide noodles and broth among serving bowls. Top each bowl with salmon fillets, eggs and bok choy. Drizzle bowls with smoked chili oil. Garnish with green onions and serve.