Ramen Recipe Seafood
Winter's chill makes me crave something warm and flavorful. That's why I'm excited to share this homemade seafood ramen recipe. It's a perfect comfort food, ready in just 30 minutes.
Ingredients
- Fresh or frozen shrimp
- Scallops
- Mushrooms like baby portobello
- Carrots
- Garlic
- Ginger
- Low-sodium chicken broth or vegetable broth
- Soy sauce
- Sesame oil
- Ramen noodles
- Green onions
- Cilantro
- Nori sheets
- Optional: miso paste hon-dashi, Sriracha, gochujang, kombu, bonito flakes
Instructions
- Begin by cooking the aromatic vegetables like garlic, ginger, and onions in canola oil for 6–8 minutes.
- Add the broth to the pot—chicken stock, soy sauce, kombu, and bonito flakes.
- Add ramen noodles to the boiling broth. Cook them for 4–6 minutes, a minute or two less than package instructions.
- Sear shrimp and scallops in a separate pan for about 3–4 minutes per side.
- Add seared seafood to the broth and let flavors combine for a minute or two.
- Add leftover vegetables like carrots, mushrooms, and cabbage. Adjust seasoning.
- Serve hot. Top with green onions, nori sheets, and a soft-boiled egg if desired.
Notes
- You can customize the ramen by changing the seafood or adjusting the broth and spice level.
- Store leftover broth in airtight containers in the fridge.
- Best served fresh, but broth can be reused for other meals.