New Signature Seafood Ramen Recipe

Make marinade

In a medium bowl whisk together gochujang, white miso, soy sauce, mirin, sesame oil, minced garlic and grated ginger until smooth.

Marinate prawns and squid

Reserve 2 tablespoons of the marinade for brushing the salmon later. In a bowl, add the butterfly prawns and gently toss to coat with 2 tablespoons of the marinade. In a separate bowl toss the cleaned squid tubes (cut into 1 cm rings or leave whole if small) with 1 tablespoon marinade. Cover and refrigerate both for 15–20 minutes (no more than 30 minutes).

Season salmon

Pat salmon fillets dry, brush each with the reserved 2 tablespoons marinade and let sit at room temperature for 10 minutes.

In a large pot over medium heat add 1 tablespoon neutral oil (or a little vegetable oil) and lightly sauté the smashed garlic, sliced ginger and white parts of the spring onions for 1 minute until fragrant (don’t brown). Add the crushed lemongrass if using and cook 30 seconds more.

Pour in the chicken or seafood stock and prepared dashi. Stir in yuzu juice, light soy sauce, rice vinegar and brown sugar or honey. Bring to a gentle simmer, then reduce heat to low and simmer very gently for 10–12 minutes to allow flavors to meld. Taste and adjust seasoning with salt and pepper. Keep warm on lowest heat; strain if you prefer a clear broth (optional).

Bring a separate pot of water to a boil. Cook rice noodles according to package instructions until just tender (usually 3–4 minutes for dried thin rice noodles). Drain, rinse briefly under hot water to remove excess starch and toss with 1 teaspoon neutral oil to keep from sticking. Keep warm.

Blanch samphire in the boiling noodle water for 20–30 seconds until bright green and slightly tender; immediately transfer to iced water to stop cooking, then drain. Reserve pea shoots raw (they will wilt in hot broth).

Sear prawns and squid

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1–2 tablespoons vegetable oil and swirl. Add marinated prawns in a single layer and sear 1–1½ minutes per side until charred at the edges and just cooked through. Remove and keep warm. In the same pan add squid rings or tubes, sear 1–2 minutes until just opaque and lightly charred; remove and keep warm. Do not overcook squid or it becomes tough.

Steam clams

Place clams in a covered pot with 2–3 tablespoons of the warm yuzu broth (or water) and a splash of white wine (optional). Cover and steam over medium heat 3–5 minutes until clams open. Discard any that remain closed. Reserve the cooking liquid and strain into the main broth if desired for extra shellfish flavor.

Pan-sear salmon

Using the same skillet set to medium-high, add a teaspoon of oil. Place salmon fillets skin-side down and press gently for 15 seconds to prevent curling. Cook skin-side down 3–4 minutes until skin is crisp and salmon is cooked two-thirds of the way. Flip and cook 1–2 minutes more until cooked to medium (adjust time for thickness). In the last 30 seconds spoon any remaining marinade over the fillets to glaze. Remove and rest briefly.

Divide the cooked rice noodles between two large bowls (120 g each of noodles).

Ladle hot yuzu broth over the noodles, filling the bowls to cover the noodles but leaving room for toppings (about 400–450 ml broth per bowl).

Arrange 3 charred prawns and half the seared squid in each bowl. Add half the steamed clams and one salmon fillet per bowl (place salmon on top of noodles or gently nestle to one side).

Place a small handful of pea shoots and a few stems of samphire alongside the seafood so they wilt slightly in the broth.

Scatter crispy fried onions over the salmon, sprinkle chilli flakes or fresh sliced chilli, and finish with toasted sesame seeds and fresh coriander. Taste and pass extra soy or yuzu if desired.