20-Min Yuzu Shio Seafood Ramen
A bright, salty umami ramen built on yuzu juice and seafood stock—shrimp and scallops sear while the broth simmers, finished with soft noodles in under 10 minutes active time.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 28g
Ingredients
- 4 cups seafood dashi or chicken broth
- 3 tbsp yuzu juice (or fresh lemon juice)
- 2 tbsp soy sauce
- 8 oz shrimp, peeled and deveined
- 6 oz scallops, side muscle removed
- 7 oz fresh ramen noodles
Instructions
- 1
Bring broth to a boil in a large saucepan over high heat, about 3 minutes.
- 2
Stir in yuzu juice and soy sauce until blended. Reduce heat to medium-low.
- 3
Pat shrimp and scallops dry. Slide them into the simmering broth and poach until shrimp turns opaque and scallops are firm, 3–4 minutes.
- 4
Drop ramen noodles into the broth, breaking them apart gently with chopsticks. Boil until tender, about 2 minutes.
- 5
Divide noodles, broth, shrimp, and scallops between two bowls. Serve immediately.
Tools you’ll need
- large saucepan (3–4 quart)
- spoon or chopsticks
- two bowls
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