Seafood Tsukemen
Cold noodles dunked into a hot, umami-rich seafood broth spiked with soy and mirin. Fresh scallops or shrimp finish the bowl—all in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 8 oz scallops or large shrimp, patted dry
- ½ cup soy sauce
- 3 tbsp mirin
- 1 cup dashi stock or seafood broth
- 7 oz fresh ramen or udon noodles
- 1 piece scallion, thinly sliced
- ½ piece nori seaweed sheet, torn into strips
Instructions
- 1
Bring a pot of salted water to a boil. Cook noodles until al dente, ~4 minutes, then drain and rinse under cold water until chilled.
- 2
Heat soy sauce, mirin, and dashi in a small saucepan over medium. Simmer for 2 minutes, then set aside and keep warm.
- 3
Heat oil in a skillet over medium-high. Season scallops or shrimp with salt and pepper.
- 4
Sear scallops 90 seconds per side without moving until edges brown—center stays tender. (Shrimp: 2 minutes per side until pink.)
- 5
Divide chilled noodles between two bowls. Pour hot broth into small dipping cups on the side.
- 6
Top noodles with seared seafood, scallion, and nori. Dip noodles in hot broth between bites.
Tools you’ll need
- pot (3-quart minimum)
- small saucepan
- 12-inch skillet
- tongs
- two bowls
- two small dipping cups or bowls
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
