Seafood Ramen Recipe

Soft-boil eggs

Bring a small pot of water to a gentle boil. Carefully lower 2 eggs and simmer for 6 minutes for jammy yolks. Immediately transfer eggs to an ice bath for 5 minutes, then peel gently.

Make marinade by combining 4 tbs soy sauce, 2 tbs mirin, 4 tbs water and 1 tsp sugar in a bowl until sugar dissolves. Place peeled eggs in a small airtight container or zip-top bag and cover with marinade. Marinate at least 2 hours and up to 12 hours in the refrigerator. Remove before serving and slice eggs in half lengthwise.

In a large pot, add 6 cups low-sodium chicken broth and 2 cups water. Add sliced ginger and smashed garlic. Bring to a gentle simmer over medium heat.

Stir in 1 tsp dashi stock (or dissolve instant dashi) for umami depth, then add soy sauce (3 tbs), mirin (2 tbs) and sake (1 tbs) if using. Simmer gently 10 minutes to let flavors meld.

While broth simmers, prepare tare: whisk 2 tbs miso paste with 1 tbs soy sauce and 2 tbs hot water until smooth. Keep tare ready in a small ladle or bowl. Season broth with 1 tsp salt, 1 tsp white pepper and 1 tsp sesame oil. Taste and adjust: add a little more soy or salt if needed. Keep broth hot but not boiling.

Prepare wakame by placing 2 tsp dried wakame in a small bowl with warm water for 5 minutes. Drain and set aside. If using canned/bottled bamboo shoots (menma), drain and rinse lightly.

Pat shrimp and fish pieces dry and season lightly with a pinch of salt and pepper. Heat 1 tbs neutral oil in a skillet over medium-high. Sear shrimp 1 minute per side (shrimp cook quickly) until just opaque; remove and keep warm. Quickly sear fish pieces 1–2 minutes per side until opaque and flaky but not overcooked; remove and keep warm. If using butter, add 1 tsp to skillet at the end and spoon over seafood for extra richness.

If using bean sprouts, blanch in boiling water 20–30 seconds then drain. Warm bamboo shoots and corn briefly in the hot broth or in the skillet for 30–60 seconds.

Cook ramen noodles according to package instructions in a separate pot of boiling water. Fresh noodles typically 2–3 minutes; dried may be longer. Stir to prevent sticking. Drain noodles in a colander and give a quick rinse with hot water if they stick. Portion noodles into two bowls (1 serving per bowl).

For each bowl, place about 1 tbs of the miso tare in the bottom of the warmed bowl (adjust to taste). Ladle 2.5–3 cups hot broth over the tare and stir to dissolve and incorporate the tare evenly.

Nest the cooked ramen noodles into the broth. Arrange toppings: half the seared shrimp and fish pieces, 1/2 cup bamboo shoots, 1/2 cup corn, a small handful of warmed wakame, and 1/2 cup blanched bean sprouts (if using).

Place one marinated half egg in each bowl, cut side up so the jammy yolk shows. Sprinkle sliced scallions over the bowls, add a light dusting of sesame seeds, and drizzle optional chili oil or a pinch of togarashi if you like heat.

Serve immediately while hot. Provide extra soy or chili oil at the table.