Seafood Ramen Recipe

In a large pot, combine chicken broth and water. If using kombu and bonito flakes for extra umami, add kombu now and bring to a gentle simmer over medium heat for 10 minutes; remove kombu and stir in bonito flakes, simmer 2 minutes, then strain and return clear broth to the pot.

Keep broth warm over low heat while you prepare other components.

In a skillet over medium heat, melt the unsalted butter with neutral oil (oil raises the butter's smoke point). Add sliced ginger and minced garlic and sauté for 1–2 minutes until fragrant but not browned.

Stir in soy sauce, mirin, sesame oil, salt, and black pepper. Cook 30–45 seconds to blend flavors, then pour the aromatic mixture into the warm broth and taste; adjust salt or soy to preference.

Choose and prepare one seasoning

Select one of the provided seasoning options (Buttery Garlic, Crafty Cajun, Lemon Pepper, or The Boom). Mix about 1–1 1/2 teaspoons of the chosen seasoning blend with the spice level modifier you prefer (No Spice, Mild, Medium, Fire). For Buttery Garlic, combine 1 tsp garlic powder + 1 tsp dried parsley + 1/2 tsp salt; for Crafty Cajun, combine 1 tsp smoked paprika + 1/4 tsp cayenne (adjust per spice level) + 1/4 tsp each dried oregano and thyme + 1/4 tsp garlic powder; for Lemon Pepper, combine 1 tsp lemon zest + 1 tsp cracked black pepper + 1/4 tsp salt; for The Boom, combine 1 tsp chili-garlic powder + 1/2 tsp onion powder + 1/2 tsp sugar + pinch of MSG optional.

Sprinkle the prepared seasoning evenly over the shrimp, scallops, and calamari (if using) and toss gently to coat. Let sit 5 minutes while you bring other elements together.

Heat a separate nonstick skillet or cast-iron pan over medium-high heat and add 1 teaspoon neutral oil. When shimmering, add seasoned scallops in a single layer. Sear 1.5–2 minutes per side until a golden crust forms. Remove scallops to a plate.

Add another 1 teaspoon oil to the pan. Add shrimp and cook 1–2 minutes per side until opaque and pink. Remove shrimp and set aside with scallops.

If using calamari rings, toss in the pan for 30–45 seconds until just cooked and tender. Transfer to same plate as other seafood. Fold in imitation or lump crab meat at the end just to warm (30 seconds) so it stays flaky.

Bring the broth to a gentle boil. Add ramen noodles and cook according to package directions until al dente (typically 2–4 minutes for fresh, 3–5 minutes for dried). Stir occasionally to prevent sticking.

During the last 1–2 minutes of noodle cooking, add bok choy, shiitake mushrooms, and corn to the pot to blanch until tender-crisp. Add bean sprouts in the final 30 seconds to retain crunch. Taste broth and adjust seasoning if needed.

Divide cooked noodles and vegetables among 2 large bowls (serves 2). Ladle hot broth over noodles, distributing solids evenly.

Arrange seared scallops, shrimp, calamari, and warmed crab meat on top of each bowl.

If you selected Buttery Garlic, add an extra 1/2 tablespoon butter to each bowl and let it melt into the broth. For Lemon Pepper, squeeze one quarter of a lemon wedge over the seafood. For Crafty Cajun or The Boom, sprinkle a light extra pinch of the chosen blend to taste.

Top each bowl with halved soft-boiled eggs (if using), sliced green onions, a sprinkle of toasted sesame seeds, chopped cilantro or parsley, and a small drizzle of scallion oil if desired.

Serve immediately with remaining lemon wedges on the side and offer additional spice level modifiers at the table.