Seafood Ramen
Dive into the flavors of the ocean with this aromatic Seafood Ramen recipe—an irresistible medley of tender noodles, perfectly cooked shrimp, scallops, and squid bathed in a savory broth brimming with umami. Infused with dashi powder, soy sauce, mirin, and a hint of ginger and garlic, this vibrant ramen captures the essence of traditional Japanese cuisine while incorporating the freshness of seafood. Topped with soft-boiled eggs, crisp bok choy, sliced green onions, and seaweed strips, each bowl is a stunning combination of textures and layers of flavor. Finished with a dash of red chili flakes for a touch of heat, this dish is perfect for chilly nights or when you're craving a comforting, homemade meal. Quick to prepare in just 40 minutes, this Seafood Ramen serves four and is an elegant yet approachable way to enjoy restaurant-style ramen at home—an absolute must-try for seafood lovers and ramen enthusiasts alike!
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Recipe Information
Ingredients
- 4 cups vegetable broth
- 1 tablespoon dashi powder
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 teaspoon sugar
- 1 inch piece, sliced ginger
- 3 smashed garlic cloves
- 8 large, peeled and deveined shrimp
- 8 medium scallops
- 2 small, cleaned and sliced into rings squid
- 2 (3 oz each) package of ramen noodles
- 2 small, halved bok choy
- 4 halved soft-boiled eggs
- 3 sliced thinly green onions
- 2 cut into strips seaweed sheets
- 0.5 teaspoon red chili flakes
- 1 tablespoon sesame oil
- to taste salt
- to taste pepper
Instructions
In a large pot over medium heat, add the vegetable broth, dashi powder, soy sauce, mirin, sugar, ginger slices, and smashed garlic. Stir well to combine the ingredients.
Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld together. Taste and adjust with salt and pepper as needed.
While the broth is simmering, prepare the seafood. In a separate pan, heat the sesame oil over medium-high heat. Sauté the shrimp, scallops, and squid rings for about 2-3 minutes until they are just cooked. Remove from heat and set aside.
Bring another pot of water to a boil and cook the ramen noodles according to the package instructions. Drain and set aside.
Add the bok choy halves into the simmering broth and cook for 2-3 minutes, until they are just tender.
To assemble the ramen, divide the cooked noodles among four bowls. Pour the hot broth and bok choy over the noodles.
Top each bowl with the sautéed seafood, soft-boiled egg halves, green onion slices, and seaweed strips.
Sprinkle with red chili flakes for a little heat, if desired.
Serve immediately and enjoy your homemade seafood ramen.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 3265 mg | 142% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 7.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
