Quick Seafood Ramen
A light, flavorful ramen made with shrimp and scallops in a savory broth, ready in under 30 minutes. Fresh ginger and soy create an authentic Japanese taste with minimal ingredients.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 38g
Ingredients
- 6 cups water
- 3 tablespoons soy sauce
- 1 tablespoon, minced fresh ginger, peeled
- 8 ounces ramen noodles (fresh or dried)
- ½ pound shrimp, peeled and deveined
- ½ pound sea scallops
Instructions
- 1
Pour 6 cups of water into a large pot and place it on the stove over high heat until you see large bubbles rapidly breaking the surface, about 5 minutes.
- 2
Add 3 tablespoons of soy sauce and 1 tablespoon of minced ginger to the boiling water, then stir for 10 seconds until the ginger is evenly distributed throughout the broth.
- 3
Add 8 ounces of ramen noodles to the pot and stir immediately to separate them, then cook for the time listed on the noodle package, about 3–4 minutes.
- 4
While the noodles cook, place 0.5 pound of shrimp and 0.5 pound of scallops on a clean cutting board and pat them completely dry with paper towels to remove excess moisture.
- 5
When the noodles are soft and tender, add the shrimp and scallops to the pot and gently stir them into the broth.
- 6
Watch the pot carefully and let the seafood cook for 2–3 minutes, until the shrimp turn bright pink (not translucent) and the scallops turn opaque white all the way through.
- 7
Carefully ladle the noodles, seafood, and broth into two bowls, dividing them equally between the two servings.
Tools you’ll need
- large pot (at least 3-quart capacity)
- wooden spoon or pasta fork
- cutting board
- paper towels
- ladle
- two bowls
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