Seafood Ramen Noodle Soup Recipes

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.

SHRIMP RAMEN

Steps:

• Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
• Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
• 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.

RAMEN NOODLE SOUP

Steps:

• In a medium saucepan combine broth and noodles. Cover and bring to a boil over high heat; stir to break up noodles. Reduce heat to medium and add soy sauce, chili oil and ginger. Simmer, uncovered, for 10 minutes. Stir in sesame oil and garnish with green onions.

ASIAN RAMEN SHRIMP SOUP

Steps:

• In a large saucepan, bring water to a boil. Set aside seasoning packet from noodles. Add the noodles to boiling water; cook and stir for 3 minutes. , Add the shrimp, onions, carrot, soy sauce and contents of seasoning packet. Cook until heated through, 3-4 minutes longer.

LOW COUNTRY RAMEN NOODLES

Steps:

• Heat the canola oil in a large Dutch oven over medium-high heat. Add the carrots and collards and saute until the vegetables begin to soften, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth, ginger, soy sauce and chile-garlic sauce. Cover and bring to a boil.
• Add the noodles and shrimp. Cover and boil until the noodles are tender and the shrimp turn pink, about 3 minutes. Ladle the soup among 6 bowls. Sprinkle each serving with the green onions, if using, and drizzle with the sesame oil. Serve immediately.

SHRIMP SOUP WITH RAMEN NOODLES

Steps:

• Thaw shrimp, if frozen, then peel and devein shrimp. In a medium bowl combine lemon juice, chili powder, cumin and pepper. Add shrimp and toss to coat. Let shrimp stand for 20 minutes, stirring occassionaly.
• Meanwhile, bring water to boil in a large saucepan. Break noodles into bite-sized pieces. Stir 1 seasoning packet and the broken noodles in the water. Discard remaining seasoning packet. Return to boiling and cook for 1 minute.
• Add the shrimp and cook 1 to 2 minutes longer, or until shrimp turns pink. Stir in salsa, beans and corn and heat through.
• To serve, top each serving with cilantro if desired.

CREAMY SEAFOOD NOODLES

Steps:

• Saute the onions and garlic in a lightly oiled or buttered skillet over medium heat, for 5 minutes or until tender. Add the mushrooms and scallops and saute for 2 more minutes. Remove from heat and set aside. (Note: Be sure to not to overcook the scallops.)
• In a large saucepan over high heat, bring the water to a boil. Add the ramen noodles and boil for 3 minutes, reducing heat as necessary. Stir in the soup flavor packets, sour cream and the reserved scallop mixture. Season with salt and pepper to taste, reduce heat to low and let simmer for 5 minutes.
• Add the cooked shrimp and the crab, allow to heat through and serve.

SHRIMP 'N' CHICKEN NOODLE SOUP

Steps:

• In a large saucepan, saute onions and mushrooms in oil. Add the garlic; cook 1 minute longer. Stir in the shrimp, rosemary and lemon-pepper. Cook for 3-4 minutes or until vegetables are tender. , Stir in the broth, chicken, ramen noodles and contents of seasoning packet if desired. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until noodles are tender. Garnish with bacon if desired.