Seafood Ramen Recipe
Shrimp tempura, corn, green onion, woodear mushroom, noria, dried seaweed, Chilli oil, black garlic oil, and soft boiled egg.
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Ingredients
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Noodle and Broth
Seafood and Toppings
Method
Preparing the Broth
- 1
Make the broth
In a large pot, combine chicken or vegetable broth, soy sauce, and miso paste. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the miso is fully dissolved.
- 2
Cook the noodles
Add the ramen noodles to the simmering broth and cook according to package instructions until al dente, usually about 3-4 minutes.
Preparing the Seafood and Toppings
- 3
Make the shrimp tempura
Prepare the tempura batter according to package instructions. Heat oil in a deep pan over medium heat. Dip the shrimp into the batter and fry until golden brown and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- 4
Prepare the toppings
While the noodles are cooking, prepare the toppings. Slice green onions, soak and slice the wood ear mushrooms, and prepare the nori strips. If using canned corn, drain it.
- 5
Assembling the Dish
- 6
Assemble the ramen
Divide the cooked ramen noodles into bowls. Ladle the broth over the noodles. Top with corn, wood ear mushrooms, sliced green onions, shrimp tempura, and soft boiled egg halves.
- 7
Add finishing touches
Drizzle chili oil and black garlic oil over the top to taste. Garnish with nori strips and serve hot.
