This dish is called good ramen. The etymology of it is quite fascinating. It is ramen and it tastes good, for this reason I call it good ramen.
As ramen does not exist in MD we use the next best thing. While making a cake we instead make nonsweet dough and then push it through the quills that a knator has shed to give it the stringlike form.
When No One isn't looking poke through his pile of unidentified herbs and snag some ginger, garlic, basil, and a few bay leaves. A good way to distract him is to write some really bad code and ask him for help to debug it via pm.
Use about an ounce of ginger per person you plan to serve
Use two cloves of garlic per three people you plan to serve, round up (don't skimp on flavor!)
After you have made a ginger and garlic herbal tea add basil to suit your taste
Add a bay leaf or two
When the broth is done add the knator ramen. It's okay to leave them in the quills. The knator quills will dissolve to add more flavor (read: ramen flavor packets :P) and a pleasant texture. Let it boil together and marry into a good taste
THE SALMON!
We do actually have fish in MD. Remember cutler's fishing quest?
Take a fillet of salmon (skin on is optional but I think it looks nice and tastes good) and plop it in a pan with some chopped garlic and ginger alongside a bit of Grasan oil. Don't ask about the Grasan oil, you don't want to know. Any oil works...
Just let the salmon sit in a pan on heat while covered until it is cooked all the way through. I like to let the bottom side (without the skin) get a little crispy for about a centimetre from the bottom down. The texture from this is really nice.
PLATING IT?
Pour the ramen into the bowl and plop some salmon on top. Arrange the bay leaf as garnish as your discretion allows and trickle the oil and herbs the salmon cooked with on top of the salmon to complete garnishing this dish.