Seafood Ramen Recipes

SAPPORO MISO SEAFOOD RAMEN

Steps:

• Combine chicken broth and water in a pot and bring to boil.
• Add sesame oil to a skillet and heat up. Add garlic and ginger, fry for 2 minutes. Add sardines and dried shrimp, fry for 5 minutes. Add mushrooms, fry for 3 minutes. Add everything to the pot.
• Add soy sauce, kelp, bonito flakes, miso paste. Simmer on medium low for at least 30 minutes. Taste, make any desired adjustments.
• Melt some butter in the skillet. Saute the scallops for 2 minutes on each side. Turn heat off.
• In a separate pot, boil water and add 3 servings of ramen noodles. Boil for 4 minutes, or until noodles are done. Drain water.
• Add squid to the pot. Cook for 4 minutes, then turn heat to simmer. Add scallops.
• Add a serving of noodles to a bowl. Add the broth. Top with corn, 1/2 tbsp butter, green onion, softboiled egg, and dried seaweed if desired.

SEAFOOD RAMEN NOODLE SOUP

Steps:

• Pour the fish stock into a suitable pot.
• Add the tamari sauce, cooking oil from fish, and sliced ginger and stir to mix while bringing to a simmer. Simmer for 10 minutes, stirring occasionally.
• Hard boil the eggs for about 10 minutes then cool in ice water. Reserve at room temperature if meal being prepared soon.
• Saute the shrimp in sesame oil until pink and no longer translucent. Then reserve in a warming oven with the bowls. Alternatively shrimp can be grilled. Dry the scallops and saute in the same pan and oil until they start to brown on the edges and are no longer translucent. Reserve with the shrimp. Alternatively they can be grilled also. Reserve the oil for the soup.
• PLATING:
• Place the fresh angel hair pasta noodles in the bottom of two shallow bowls and while the soup is still hot, pour it over the noodles to a depth that barely covers them. Arrange the seafood and vegetables carefully on top of and around the noodles so that everything is level with the top of the soup and is attractively placed. Carefully slide the nori into the edge of the soup only partially submerging it. Serve with soy sauce on the side.

SEAFOOD RAMEN

Steps:

• For the soy base and seasoned eggs, in a large stock pot bring 1 litre/1¾ pints water to the boil. Add the bonito flakes and cook for 10 minutes. Remove the bonito flakes using a sieve.
• Add the rest of the ingredients, except the eggs, to the bonito stock. Bring to the boil then set aside to cool.
• Boil the eggs in a saucepan of boiling water for 6 minutes 20 seconds. When cooked, run the eggs under cold water until cool enough to handle. Remove the shells and add the eggs to the stock to marinate overnight.
• For the chicken stock, put all vegetables in a large stock pot with the chicken and 4 litres/7 pints water. Bring to boil then reduce the heat and simmer for 2 hours. Throughout cooking skim off any impurities and fat which rise to the surface, reserving the fat for the garnish. This should produce a clear chicken stock.
• For the salt base, bring 300ml/10fl oz water and the konbu to the boil then simmer for 10 minutes. Remove the konbu and discard. Add bonito flakes and simmer for 10 minutes then remove the flakes using a sieve and discard. Add the remaining ingredients. When the sea salt has dissolved, turn off heat and set aside to cool. (You will make more salt base than you need.)
• For the garnish, season the squid and prawns with salt and pepper. Heat a little vegetable oil in a frying pan and cook the squid for 1-2 minutes.
• Steam the prawns in a bamboo steamer for 4 minutes.
• Heat two litres of the chicken stock in a saucepan. Once boiling, add the clams and prawn shells. Discard any clams that do not open. After 2-3 minutes strain the stock through a rough sieve. Retain the clams and discard the prawn shells.
• Use a fine sieve lined with muslin to filter the stock back into a clean saucepan. Bring back to the boil.
• Bring a large pan of water to boil and cook the fresh noodles for 34 seconds and drain.
• To serve, put a tablespoon of the salt base into each bowl. Add 350ml/12fl oz of the chicken stock to each bowl. Add the cooked noodles, squid, prawns, clams, a seasoned egg, halved and some slices of spring onion. Drizzle with a little chicken fat and finish with a sprinkling of sesame seeds.

SEAFOOD RAMEN WITH RED COCONUT CURRY BROTH

Steps:

• Bring a pot of salted water to a boil. Boil eggs for approximately 7-10 minutes. Remove from heat and let cool. Peel eggs, slice in half, and set aside.
• Heat oil over medium heat in a large pot. Sauté the ginger and garlic until translucent - approximately 2 minutes. Add curry paste into the pot, and continue to sauté for an additional minute.
• Add the broth, coconut milk, and fish sauce to the pot. Stir until combined.
• Turn up the heat to medium high, and add the bok choy and crab to the pot. Boil for approximately 5 minutes.
• While the bok choy and crab are boiling, cook the ramen noodles according to the manufacturer's instructions in a separate pot. Rinse in cool water and set aside.
• Add the shrimp to the broth and boil for an additional 2-3 minutes or until the shrimp are fully cooked. Add salt and pepper to taste to the broth.
• Divide the broth, seafood, and bok choy into separate bowls. Top each bowl with ramen noodles. Garnish with egg slices, lime wedges, and chopped cilantro or green onions if desired.

SHRIMP RAMEN

Steps:

• COOK THE AROMATICS: Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Remove all but 3 tablespoons of the bacon fat from the pan. Stir in the garlic and cook until golden, about 3 minutes. Stir in the shiitakes and cook until well browned, about 6 minutes more.
• MAKE THE BROTH: Stir in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Stir in the ramen noodles and boil until tender, about 2 minutes.
• ADD THE SHRIMP AND SERVE: Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.