Seafood Miso Ramen

Ingredients

• 4 cups dashi stock (kombu and bonito)
• 3 tablespoons red miso paste
• 1 tablespoon white miso paste
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• ½ inch piece fresh ginger
• 2 cloves garlic cloves
• 1 piece (3-inch) kombu seaweed strip
• 6 ounces fresh large shrimp, peeled and deveined
• 4 ounces fresh scallops (sea or bay)
• 3 ounces squid, cut into rings
• 8 ounces fresh ramen noodles
• 2 eggs soft-boiled eggs
• 1 cup napa cabbage
• 2 stalks green onions
• 2 sheets nori seaweed strips
• 1 teaspoon sesame seeds
• 1 tablespoon neutral oil (vegetable or canola)

Instructions

1. 1

   Start by soft-boiling your eggs if you haven't already — bring a small pot of water to a boil, gently lower 2 eggs into the water, and cook for 6-7 minutes for a runny yolk. Transfer to an ice bath, then carefully peel and set aside.

2. 2

   Pat the 6 ounces of shrimp and 4 ounces of scallops completely dry with paper towels — this moisture removal is crucial for developing a proper sear. Roughly chop the 3 ounces of squid into 1-inch rings and set all seafood together on a plate.

3. 3

   Peel and slice the 0.5-inch piece of ginger into thin matchsticks. Peel and mince the 2 garlic cloves finely. Thinly slice the 2 green onion stalks on a sharp bias, separating whites and light greens from the dark greens. Slice the napa cabbage into 1-inch ribbons. Lightly toast 2 nori sheets and tear them into bite-sized pieces. Set all toppings in separate piles.

4. 4

   Pour 4 cups of dashi stock into a large pot over medium heat. Add the 3-inch kombu seaweed strip, ginger matchsticks, and minced garlic. Bring to a gentle simmer — you should see small, lazy bubbles rising to the surface — about 4-5 minutes. Avoid a rolling boil, which will make the broth cloudy.

5. 5

   In a small bowl, combine 3 tablespoons of red miso and 1 tablespoon of white miso with about 3 tablespoons of the hot broth, whisking until smooth to prevent lumps. Pour this mixture back into the pot, stirring gently to combine. Add 1 tablespoon of soy sauce and 1 tablespoon of mirin. Taste and adjust seasoning — the broth should be savory, slightly sweet, and aromatic. Remove and discard the kombu strip.

6. 6

   Bring a separate large pot of water to a rolling boil for the noodles. Add the 8 ounces of fresh ramen noodles and cook according to package directions, usually 3-4 minutes, stirring gently to separate. They should be al dente with a slight chew. Drain in a colander and set aside.

7. 7

   Set a 12-inch stainless steel skillet over medium-high heat and add 1 tablespoon of neutral oil. Once the oil shimmers and moves easily in the pan, carefully add the dry shrimp and scallops in a single layer. Sear without moving for 2-3 minutes until the bottoms develop a golden crust — this should smell sweet and slightly briny. Flip and cook the other side for 1-2 minutes. Transfer to a plate.

8. 8

   Return the skillet to medium-high heat. Add the squid rings and cook for 1-2 minutes, stirring occasionally, until they just turn opaque and curl slightly — overcooked squid becomes rubbery, so watch closely. Transfer to join the other seafood.

9. 9

   Bring the miso broth back to a gentle simmer. Add the napa cabbage and the whites and light greens of the green onions, simmering for 1-2 minutes until the cabbage softens slightly but still has a light crunch.

10. 10

    Divide the cooked ramen noodles between two deep bowls, creating a nest in the center of each. Ladle the hot miso broth with cabbage and green onions over the noodles, filling each bowl about three-quarters full. Arrange the seared shrimp, scallops, and squid on top. Halve each soft-boiled egg and place in the center.

11. 11

    Garnish each bowl with the dark green onion slices, torn nori pieces, and 0.5 teaspoon of sesame seeds per bowl. Serve immediately — the noodles will absorb broth as they sit, so eat right away while they're at their best texture.

Tools you’ll need

• 12-inch stainless steel skillet
• large pot
• small pot
• small bowl
• colander
• paper towels
• sharp knife
• cutting board
• whisk
• tongs
• ladle
• two deep ramen bowls
• instant-read thermometer (optional)

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