25-Min Shio Ramen with Crispy Seafood
A quick, broth-forward ramen built on seafood dashi and topped with seared shrimp and scallops. Salty, umami-rich, and restaurant-quality in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 32g
Ingredients
- 4 cups seafood or dashi stock (or instant dashi + water)
- 8 oz shrimp, peeled and deveined
- 8 oz scallops, pat dry
- 8 oz fresh ramen noodles (or instant, egg noodles)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 bunch scallion, sliced thin
- 2 sheet nori sheets, shredded
Instructions
- 1
Bring dashi to a boil in a large pot over medium-high heat, about 4 minutes.
- 2
Stir in soy sauce and mirin, then reduce heat to low and keep at a gentle simmer.
- 3
Heat oil in a skillet over medium-high until it shimmers, about 90 seconds.
- 4
Sear shrimp and scallops 90 seconds per side without moving. Remove when edges are opaque.
- 5
Cook ramen in the simmering broth until al dente, 4–5 minutes (or per package, if instant).
- 6
Divide noodles and broth between bowls, top with seared seafood, scallion, and nori. Serve hot.
Tools you’ll need
- large pot
- 12-inch skillet
- tongs
- chopsticks or fork
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