Seafood Ramen

Ingredients

• 4 cups dashi stock (or fish stock)
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon mirin
• 2 tablespoons sake
• ½ inch piece fresh ginger
• 2 cloves garlic cloves
• 8 count large shrimp, peeled and deveined
• 6 count large sea scallops
• 12 count mussels, cleaned and debearded
• 7 ounces fresh ramen noodles
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon kosher salt
• 2 count green onions (scallions)
• ½ sheet nori (seaweed) sheets
• 1 teaspoon sesame seeds
• ¼ teaspoon ichimi togarashi (chili powder)

Instructions

1. 1

   Pour 4 cups of dashi stock into a 3-quart saucepan and set it over medium-high heat. While it comes to a simmer, peel and slice a 0.5-inch piece of fresh ginger into thin coins and smash 2 garlic cloves with the side of your knife — don't peel them yet, just crack them open to release their flavor.

2. 2

   Once the stock reaches a gentle simmer (small bubbles breaking the surface steadily), add the ginger coins and smashed garlic. Pour in 3 tablespoons of low-sodium soy sauce, 1 tablespoon of mirin, and 2 tablespoons of sake. Stir gently and let it simmer uncovered for 5 minutes — you'll notice the broth taking on a deeper color and aroma. Taste it: the flavor should be savory and slightly sweet, balanced and not too salty. If it tastes flat, add a pinch more soy sauce.

3. 3

   While the broth is simmering, bring a separate 4-quart pot of salted water to a rolling boil over high heat — you'll need this for the ramen noodles. Set a 10-inch stainless steel skillet over medium-high heat and add 1 tablespoon of extra-virgin olive oil. Let it heat for 1 minute until it shimmers.

4. 4

   Pat the 8 large shrimp and 6 scallops completely dry with paper towels — this is crucial for getting a golden sear instead of a steamed texture. Once the skillet is hot enough that a drop of water sizzles immediately, arrange the shrimp and scallops in a single layer, spacing them apart. Don't move them — let them sit undisturbed for 2 minutes until the bottoms turn opaque and golden. Flip each one and cook for another 1-2 minutes on the second side until the shrimp is fully pink and the scallops are just firm to the touch. Transfer them to a plate.

5. 5

   Add the 12 cleaned mussels to the broth in the saucepan, increase the heat to medium-high, and cover with a lid. Cook for 3-4 minutes, stirring once halfway through, until the mussel shells open — discard any that don't open after 5 minutes. Once they open, remove the saucepan from heat.

6. 6

   When the water in your large pot reaches a rolling boil, add the 7 ounces of fresh ramen noodles and stir gently with chopsticks or a fork to separate them. Cook for 2-3 minutes until they're tender but still have a slight chew — taste one to check. Don't overcook; fresh noodles cook very quickly. Drain in a fine-mesh strainer and divide between two deep bowls.

7. 7

   Ladle the hot broth with the mussels evenly over the noodles in each bowl, dividing the mussels equally. Arrange the seared shrimp and scallops on top of the noodles. Discard the ginger coins and garlic cloves from the broth or leave them in if you enjoy eating them.

8. 8

   Slice 2 green onions (scallions) on a sharp bias into 1-inch pieces, keeping the white and light green parts separate from the darker green. Scatter the darker green pieces over the ramen for color. Tear a 0.5 sheet of nori into rough strips by hand and arrange it on top. Sprinkle with 1 teaspoon of sesame seeds and a pinch of ichimi togarashi for a gentle heat. Serve immediately while the broth is piping hot — the residual heat will gently warm the seafood and keep the noodles tender.

Tools you’ll need

• 3-quart saucepan
• 4-quart pot
• 10-inch stainless steel skillet
• fine-mesh strainer
• chef's knife
• chopsticks or fork
• paper towels
• two deep bowls
• instant-read thermometer (optional)

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