Seafood Ramen Recipe

Rating 5.0
| 3
Get ready to dive into two classic condiments from the East and the West, miso and mustard, with this seafood ramen recipe. Bold in flavor and packed with umami, you can skip the search for a great ramen joint and enjoy it cooked in your own kitchen!
Dinner
Japanese
21
ingredients
12
steps
50
minutes
Chef Melissa uses cooking to bring food enthusiasts together, and to celebrate cultures and curiosities. After spending her youth in her home country of Taiwan, she worked as a food writer and spent dozens of years in Boston honing her craft alongside renowned chefs. Part story-teller, part educator, and part food and wine lover, Chef Melissa blends her Asian roots, her world travels and her love of food and culture to bring joy and inspiration to people everywhere.

Ingredients

Servings:
4
For the Brine
1 qt
water
1 tblsp
kosher salt, see notes 1
1
head of garlic
1
lime, sliced
1 tblsp
soy sauce
For the Ramen
16
Nantucket Bay or Cape Cod scallops, see notes 2
4 tblsp
unsalted butter
1 tsp
minced garlic
4 tblsp
sake
5 cup(s)
chicken or vegetable broth
3 tblsp
miso, see notes 3
2 tsp
Dijon mustard
2 tsp
whole grain mustard, see notes 4
1/2 tsp
sugar
2 tsp
hon-dashi (instant dashi or fish-broth powder), see notes 5
2
packages of fresh ramen noodles, see notes 6
salt, to taste
8
tiger shrimp
1 cup(s)
chopped Taiwanese or napa cabbage, see notes 7
4
sheets of nori (Japanese seaweed)
1/2 cup(s)
scallions, thinly sliced

Directions 12 steps | 50 Minutes

Step 1

Prepare the brine. In a bowl, whisk the salt and water into the water until dissolved. 

Step 2

Cut the head of the garlic in half and break it apart into pieces. Add the garlic into the brine along with the soy sauce and lime slices. 

Step 3

Brine the scallops. Remove the foot of each scallop. Place all the scallops into the brine and let sit for 30 mins.

Step 4

Make the broth. In pot over medium heat, add the butter and the garlic. Cook the garlic until aromatic but not brown. Be careful not to burn the garlic.

Step 5

Deglaze the pot with the sake and cook for 30 seconds.

Step 6

Add the chicken broth, yellow miso, Dijon mustard, whole grain mustard, sugar and hon-dashi. Taste the broth and season to taste with salt.

Step 7

Shave the cabbage thinly with a knife. Transfer the shaved cabbage into the pot. Bring the ramen broth to a boil and lower the heat to a simmer. Simmer for 5 minutes and turn off the heat. 

Step 8

Cook the ramen noodles. Fill a second pot with hot water and bring to a boil. Once the water reaches a boil, add the ramen noodles. Cook for 1–2 minutes, or according to the package’s instructions. Be careful not to overcook. 

Step 9

Drain the noodles in a colander in the sink. Make sure they are drained well. 

Step 10

Bring the broth to a boil. Add the shrimp and allow the broth to boil until the shrimp are completely pink and cooked, around 3-5 minutes.

Step 11

Bring the broth down to a gentle simmer. Add the scallops to the broth and poach the scallops in the broth before serving. 

Step 12

Add the drained hot noodles into four warmed bowls. Add the hot broth on top of the noodles and add the shrimp, scallops and nori to each bowl. Garnish with thinly sliced scallions and serve. Enjoy!


Notes:

  1. This recipe uses Diamond Crystal kosher salt. If using Morton's, use ½ tablespoon. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
  2. Nantucket scallops are the best. You might be able to get them from Whole Foods or Wegmans. If not, Cape scallops are great, too. If not, 10-20 scallops (meaning 10-20 scallops per pound) will work just fine.
  3. Miso can be found at most Asian grocery stores and mainstream supermarkets. You are looking for lighter colored miso, either yellow or white work best. 
  4. Maille is my go-to for mustard. If you can’t find Maille, I suggest using “strong” mustard. 
  5. Hon-dashi is readily available at Asian markets such as H-Mart.
  6. Fresh ramen noodles may be found in the Asian markets and some grocery stores in the refrigerated section. My personal favorite is Sun Noodles. You can easily find them in H-Mart and Wegmans. Many ramen shops in the Boston area source their ramen from Sun Noodle, such as Little Big Diner in Newton Center. Sometimes the fresh noodles might be in the frozen section. Dried ramen noodles can be found in most supermarkets. As a last resort, you could use the instant ramen noodle packs and make your broth with the seasoning packet. Once again, fresh ramen noodles are best. 
  7. If you can’t find any Taiwanese cabbages, do not substitute red cabbage! Most essential is selecting Taiwanese cabbage, which is different from the more common savoy, white, red or standard North American green. Flat, smooth, and the size of a small kitchen appliance, it’s not uncommon for them to weigh in at 6 pounds a head or more. Much sweeter and crisper than most drab coleslaw fodder, it has the integrity to speak for itself in such a bold feature. 
  8. The ramen should be cooked and served right away. If you have leftovers, make sure the ramen is completely cooled and stored in a plastic container in the fridge. To reheat, add the ramen to a pot and bring it to boil. 
  9. To improvise, you could add different vegetables to this dish. Check out your fridge now! Depending on the time of year, some fresh seasonal vegetables cut into bite-size pieces would work amazingly in this dish.

Nutrition Per Serving
View All
CALORIES
453
FAT
20.8 g
PROTEIN
21.9 g
CARBS
42 g

FOOD FOR THOUGHT?

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3 Comments
3 Comments
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Sam N.

Sam

13 Jul 2022

Great seafood ramen. Now I can make my own ramen. LOVE the video.

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Carmela G.

Carmela

12 Jul 2022

This Seafood Ramen Recipe is perfect for cold and rainy days. Oozing with flavors and absolutely delicious.

Reply to this comment
Sandra G.

Sandra

12 Jul 2022

Flavorful and comforting

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