Seafood Ramen
Aromatic tonkotsu-style broth loaded with succulent shrimp, scallops, and fish cake, topped with noodles and fresh vegetables. A restaurant-quality seafood ramen ready in under 45 minutes.
- Total time
- 40 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 4 cups dashi stock
- 2 tablespoons mirin
- 3 tablespoons soy sauce
- 1 tablespoon sake
- ½ teaspoon salt
- 6 ounces large shrimp, peeled and deveined
- 4 ounces sea scallops
- 4 ounces white fish fillet, cubed
- 2 ounces fish cake (kamaboko), sliced
- 8 ounces fresh ramen noodles
- 2 tablespoons green onion, sliced
- ½ sheet nori sheets, cut into strips
- ½ cup bamboo shoots
- 1 whole soft-boiled egg, halved
- 1 teaspoon sesame seeds
Instructions
- 1
Pat shrimp and scallops dry with paper towels and set aside.
- 2
Bring a large pot of salted water to a boil for noodles.
- 3
In a separate large pot, heat dashi stock over medium-high heat until steaming.
- 4
Stir in mirin, soy sauce, sake, and salt. Simmer for 2 minutes.
- 5
Add shrimp and scallops to broth. Cook for 2–3 minutes until opaque.
- 6
Gently add fish pieces and fish cake. Simmer for 1 minute.
- 7
Cook ramen noodles according to package directions; drain and divide between two bowls.
- 8
Ladle hot broth and seafood over noodles.
- 9
Top with green onion, nori, bamboo shoots, egg half, and sesame seeds. Serve immediately.
Tools you’ll need
- large pot
- large chef's knife
- cutting board
- ladle
- chopsticks or tongs
- strainer
- paper towels
- bowls (ramen-sized)
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