Seafood Ramen Soup
Ingredients (serves 3–4)
For the Broth:
4 cups chicken or seafood broth
2 cups water
2 tablespoons soy sauce
1 tablespoon miso paste (optional, for extra umami)
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon rice vinegar (optional)
1 teaspoon chili paste or sriracha (optional, for spice)
For the Seafood & Add-ins:
½ pound shrimp, peeled and deveined
½ pound mussels or clams (optional)
½ pound squid or scallops, cleaned and sliced
2 packs ramen noodles (discard seasoning packets)
1 small carrot, julienned
1 cup baby spinach or bok choy
½ cup corn kernels (optional)
2 green onions, sliced
Soft-boiled eggs (optional, for topping)
For Garnish:
Green onions, chili flakes, or toasted sesame seeds
Lime wedges (optional)
🧑🍳 Instructions
- Make the Broth
In a large pot, heat sesame oil over medium heat.
Add garlic and ginger, sauté 30 seconds until fragrant.
Stir in broth, water, soy sauce, and miso paste.
Bring to a gentle boil, then reduce heat and simmer 10 minutes for flavor. - Add Vegetables & Seafood
Add carrots and corn (if using) to the simmering broth; cook 3–4 minutes.
Add shrimp, squid, and mussels/clams, cooking until seafood is just done — about 4–5 minutes.
Shrimp should be pink, mussels opened, squid opaque. - Cook the Noodles
In a separate pot, cook ramen noodles according to package directions (usually 3 minutes).
Drain and divide noodles into serving bowls. - Combine and Serve
Ladle hot seafood and broth over the noodles.
Add spinach or bok choy, letting it wilt in the heat.
Top with soft-boiled eggs, green onions, and sesame seeds.
Finish with a splash of lime juice or a drizzle of chili oil for extra flavor.
💡 Tips
Use a mix of seafood for best flavor — shrimp, mussels, and squid create a rich, natural seafood broth.
For a creamy twist, stir in a splash of coconut milk or a spoonful of butter at the end.
If you love spice, add sriracha or chili garlic paste to your bowl before serving
Categories
Dinner
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