Seafood ramen is a delightful fusion of rich, savoury broth and the briny sweetness of the seafood, making it a comforting and flavorful meal. This dish combines the umami of miso, the freshness of vegetables, and the delicate textures of shrimp, scallops, and squid. Perfect for a cosy night in or a special dinner, seafood ramen is both satisfying and nourishing. The broth, simmered with kombu and bonito flakes, offers a depth of flavour that pairs beautifully with the tender seafood and chewy ramen noodles.
What is Seafood Ramen
The key to great seafood ramen is in the quality of the ingredients and the careful layering of flavours. Fresh seafood, vibrant vegetables, and a well-seasoned broth come together to create a bowl of ramen that is as visually appealing as it is delicious. This versatile recipe can be adjusted to suit your taste, whether you prefer a spicier broth or a different seafood mix.
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Seafood Ramen Recipe in 40 Minutes
4
servings20
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minutesIngredients:
- For the Broth:
4 cups dashi stock (made from kombu and bonito flakes)
3 tbsp miso paste
2 tbsp soy sauce
1 tbsp sake
1 tbsp mirin
2 cloves garlic, minced
1-inch piece ginger, grated
- For the Ramen:
200g fresh ramen noodles
200g shrimp, peeled and deveined
200g scallops
150g squid, cleaned and cut into rings
1 cup shiitake mushrooms, sliced
1 cup baby spinach
1 cup bean sprouts
2 soft-boiled eggs, halved
2 green onions, sliced
Nori (seaweed) sheets, cut into strips
Instructions:
- Prepare the Broth:
- In a large pot, bring the dashi stock to a simmer.
- Add the miso paste, soy sauce, sake, mirin, garlic, and ginger. Stir well to combine.
- Let the broth simmer for about 10 minutes to allow the flavours to meld.
- Cook the Seafood:
- Add the shrimp, scallops, and squid to the simmering broth.
- Cook for 3-4 minutes until the seafood is cooked through and tender.
- Prepare the Noodles:
- Cook the ramen noodles according to the package instructions. Drain and set aside.
- Assemble the Ramen:
- Divide the cooked noodles into four bowls.
- Ladle the hot broth and seafood over the noodles.
- Top each bowl with shiitake mushrooms, baby spinach, bean sprouts, soft-boiled egg halves, green onions, and nori strips.
Ideas for Serving
- Serve with a side of pickled vegetables for added crunch and acidity.
- Garnish with a drizzle of chilli oil or sesame oil for extra flavour.
- Pair with a light, crisp white wine or a cold glass of Japanese beer.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 35g
- Fat: 15g
- Carbohydrates: 45g
- Fiber: 5g
- Sodium: 1250mg
History
Ramen is a beloved Japanese dish with roots in Chinese noodle soup. It was introduced to Japan in the late 19th century and has since evolved into a diverse culinary phenomenon with regional variations and countless flavours. Seafood ramen, known for its lighter and more delicate broth, is particularly popular in coastal areas of Japan where fresh seafood is readily available. The combination of seafood and ramen noodles offers a delicious way to enjoy the sea’s bounty in a comforting bowl of soup.
FAQs
1. Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood. Just thaw it properly before cooking to ensure even cooking and the best texture.
2. Can I make the broth ahead of time?
Absolutely! The broth can be made a day or two in advance and stored in the refrigerator. Reheat it before adding the seafood and other ingredients.
3. What other vegetables can I add to the ramen?
Feel free to add your favourite vegetables, such as bok choy, carrots, corn, or bamboo shoots. Just adjust the cooking time accordingly.
4. How do I make a spicy version of this seafood ramen?
To make it spicy, add a tablespoon of chili paste (like gochujang) to the broth or top the finished ramen with a sprinkle of red pepper flakes or a drizzle of chili oil.
