Seafood Miso Ramen
A bright, savory Japanese noodle soup starring shrimp and scallops in a rich miso broth, ready in under 25 minutes. Top with soft-boiled eggs and scallions for an impressive weeknight dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 28g
Ingredients
- 5 cups water
- 3 tablespoons white miso paste
- 8 oz large shrimp, peeled and deveined
- 6 oz sea scallops
- 8 oz ramen noodles (fresh or instant)
- 3 pieces scallions, sliced into 1-inch pieces
Instructions
- 1
Pour 5 cups water into a large pot and set it over high heat until the water reaches a rolling boil—you'll see big bubbles breaking the surface continuously, about 8 minutes.
- 2
While the water heats, scoop the 3 tablespoons miso paste into a small bowl and pour in 1 cup of the hot water (not yet boiling), then stir with a spoon until the miso dissolves completely with no lumps remaining.
- 3
Once the water is boiling, add the ramen noodles and stir with a wooden spoon to separate them, then cook for 3 minutes until softened but still chewy, stirring once halfway through.
- 4
Pour the dissolved miso mixture into the pot of boiling noodles and stir gently for 30 seconds to combine evenly.
- 5
Add the shrimp and scallops directly to the pot and stir once with a wooden spoon to submerge them.
- 6
Reduce the heat to medium and simmer for 3 minutes until the shrimp turn opaque pink (not translucent) and the scallops turn white and bounce back slightly when you press one gently.
- 7
Ladle the soup into two large bowls, dividing the noodles, broth, shrimp, and scallops equally between them.
- 8
Scatter half of the sliced scallions over each bowl in a small mound in the center and serve immediately.
Tools you’ll need
- large pot (at least 3-quart capacity)
- small bowl
- wooden spoon
- ladle
- two large soup bowls
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