Seafood Ramen Recipe
Served with 2 pieces of shrimp and scallop.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Broth
Seafood
Noodles & Toppings
Method
Broth
- 1
Build the base
In a large pot, add the chicken/seafood stock, dashi, and water. Bring to a gentle simmer over medium heat.
- 2
Aromatics
Add sliced ginger and smashed garlic to the simmering liquid. Let simmer gently for 10 minutes to infuse flavor, partially covered.
- 3
Season and finish
Stir in soy sauce, mirin, sake (if using), and sesame oil. Remove 2 tablespoons of hot liquid into a small bowl and whisk in the white miso paste until smooth, then return the miso mixture to the pot. Simmer another 2–3 minutes, taste, and adjust salt and white pepper as needed. Keep broth at a low simmer while preparing the rest.
Seafood
- 4
Prepare seafood
Pat the shrimp and scallops dry with paper towels. Season both sides lightly with the 1/4 tsp salt and 1/8 tsp black pepper.
- 5
Sear scallops
Heat a small nonstick or stainless steel skillet over medium-high heat. Add 1 tsp neutral oil. When oil is hot and shimmering, add the scallops spaced apart. Sear without moving for 1.5–2 minutes until a golden crust forms, flip and sear the other side 45–60 seconds until just opaque in the center. If using, add 1 tsp butter in the last 15 seconds and spoon it over the scallops. Remove scallops to a plate and keep warm.
- 6
Noodles & Toppings
- 7
Cook noodles
Bring a separate pot of water to a rolling boil. Cook the fresh or dried ramen noodles according to package instructions (usually 2–4 minutes for fresh, 4–5 minutes for dried) until just tender. Stir occasionally to prevent sticking. Drain and briefly rinse under hot water to remove excess starch if desired, then portion into warmed serving bowls (one portion per bowl).
- 8
Prepare toppings
While noodles cook, blanch the spinach or bok choy in the noodle water for 20–30 seconds until wilted/crisp-tender, then remove and drain. Halve the soft-boiled eggs. Slice green onions separating whites (for brief sautée if desired) and greens (for garnish). Warm the corn, menma or mushrooms if using.
- 9
Assemble bowls
Ladle hot broth over the noodles in each bowl, dividing evenly. Arrange 1 shrimp and 1 scallop on top of each bowl (place on surface so they remain visible). Add half a soft-boiled egg, a small handful of blanched greens, a few strips of nori, corn or menma, and a sprinkle of toasted sesame seeds. Scatter sliced green onion greens over the top and add a few drops of chili oil or a pinch of togarashi if desired.
- 10
Serve
Serve immediately while hot. Provide extra soy sauce, chili oil, or sesame oil at the table. Enjoy.