Seafood Miso Ramen

Ingredients

• 1 4-inch piece dried kombu (kelp)
• ½ cup bonito flakes (katsuobushi)
• 6 cups water
• 3 tablespoons white miso paste
• 2 tablespoons red miso paste
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon mirin
• ½ teaspoon sesame oil
• 6 ounces large shrimp, peeled and deveined
• 4 ounces bay scallops
• 3 ounces fresh squid, cleaned and sliced into rings
• ½ teaspoon kosher salt
• ¼ teaspoon freshly cracked black pepper
• 8 ounces fresh ramen noodles
• 2 whole soft-boiled eggs, halved
• 1 sheet nori (seaweed sheets), sliced into thin strips
• 2 stalks fresh scallions, sliced thin
• ½ teaspoon fresh ginger, julienned
• 1 teaspoon white sesame seeds

Instructions

1. 1

   Pour 6 cups of cold water into a 4-quart pot. Wipe one 4-inch piece of dried kombu with a damp cloth to remove any grit, then add it to the water. Set the pot over medium-high heat and bring to a gentle simmer — do not let it boil, as this will make the broth cloudy and bitter. Simmer for 8 minutes, then remove and discard the kombu.

2. 2

   Remove the pot from heat and add 0.5 cup of bonito flakes all at once. Let them sink and steep for 5 minutes without stirring — you'll see the flakes become waterlogged and sink to the bottom, and the broth will turn golden amber. Strain the broth through a fine-mesh strainer lined with cheesecloth into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the solids.

3. 3

   Return the broth to medium heat and bring to a gentle simmer. In a small bowl, whisk together 3 tablespoons of white miso and 2 tablespoons of red miso with 0.5 cup of the hot broth — this prevents lumps. Pour the mixture back into the pot, stirring gently to combine. Add 1 tablespoon of soy sauce, 1 tablespoon of mirin, and 0.5 teaspoon of sesame oil. Taste and adjust seasoning if needed — it should be savory, slightly sweet, and aromatic. Keep at a gentle simmer.

4. 4

   Pat 6 ounces of peeled and deveined shrimp, 4 ounces of bay scallops, and 3 ounces of fresh squid (sliced into rings) completely dry with paper towels — removing moisture ensures they'll sear properly instead of steam. Season all the seafood lightly with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper. Set aside on a clean plate.

5. 5

   Bring a separate 3-quart pot of salted water to a rolling boil over high heat. Add 8 ounces of fresh ramen noodles and stir immediately to prevent sticking. Cook according to package directions, stirring occasionally — you want them al dente with a slight firmness to the bite. Drain in a colander and set aside. Do not rinse them; the starches help them absorb the broth flavor.

6. 6

   Set a 12-inch stainless steel skillet over medium-high heat. Once it's hot (about 1 minute), add the shrimp and scallops to the dry pan and let them sear undisturbed for 1.5 minutes per side — you're looking for a golden exterior while keeping the inside tender and barely opaque. Transfer them to a small plate, then add the squid rings to the same skillet and cook for 45 seconds per side until they curl slightly and turn opaque. Combine all cooked seafood on the plate.

7. 7

   Divide the cooked ramen noodles between two deep bowls. Ladle the hot miso broth over the noodles, filling each bowl about three-quarters full — the noodles will soften slightly as they absorb the broth. Arrange the cooked seafood on top, then place one halved soft-boiled egg (yolk facing up) in each bowl. Garnish with a scatter of nori strips, 1 sliced scallion per bowl, 0.25 teaspoon of julienned ginger per bowl, and 0.5 teaspoon of white sesame seeds per bowl. Serve immediately with extra broth on the side if desired.

Tools you’ll need

• 4-quart pot
• fine-mesh strainer
• cheesecloth
• small mixing bowl
• whisk
• 3-quart pot
• colander
• 12-inch stainless steel skillet
• paper towels
• two deep bowls
• ladle

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