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HOME / RECIPES / SEAFOOD RAMEN

Seafood Ramen  

Prep: 40 mins  Cooking: 10 mins

Serves 2

This is the best way to make a quick and healthy ramen.
In Japan, we normally slow cook meat and bones for hours to make the ramen broth and toppings. The great thing about fish and seafood is the very short time needed to produce a full bodied flavour. The resulting ramen is not as heavy as the meat version, but it still has a lovely and rich in flavour from soy milk and the seafood combination.
Using a Le Creuset Toughened Non-Stick Shallow Casserole will be the best and perfect way to sauté the delicate seafood and shellfish, and steam off the mixture with the sake and stock to make a broth in the end. Don’t use lots of different pans, save precious time when washing up! 

Seafood Ramen

Ingredients

  • 2 king prawns with shell
  • 2 handfuls of mixed seafood (squid, scallops, clams, mussels etc.)
  • 1 teaspoon ginger, grated
  • 1 tablespoon sake
  • 1 tablespoon vegetable oil
  • 180-190g ramen or egg Noodles 

For the Soup

  • 300ml fish stock or Japanese stock ‘dashi’ 
  • 300ml soy milk (unsweetened)  
  • 10cm x 10cm dried kombu (kelp) 
  • ½ tablespoon tahini 
  • 3 tablespoons soy sauce 
  • 1 tablespoon mirin 
  • 2 tablespoons white miso 
  • 2 tablespoons of any chilli oil, Japanese chilli oil ‘La-yu’ or seven spice ‘Shichimi’  
  • or 1 Tablespoon of sesame oil (non- spicy option)  

For the Garnish

  • Two spring onions, chopped 
  • Ground white sesame seeds 

Method

  • Place the fish stock and dried kelp “Kombu” into a bowl, then infuse for at least 30 minutes, ideally several hours for more flavour. If infusing for more than one hour, this must be refrigerated. 
  • To cook the seafood, sauté in vegetable oil the king prawns and mixed seafood in the casserole. Add the sake and cook, covered with a lid, for another few minutes. Remove from the heat and put to one side.  
  • Allow the seafood to cool down until you can remove the shells from the prawns.  
  • Pour the soy milk, stock with kombu and prawn shells into the same pot that was used to cook the seafood. Do not clean the pot, as it contains plenty of flavour. Bring the soy milk to the boil and take out the kombu and prawn shells from the pan.  
  • Add the tahini and soy sauce and mix well. Next, drizzle some of the la-yu or the sesame oil into the pan and mix well again. 
  • To cook the noodles, follow the packet’s instructions; normally 3 minutes in boiling water before draining well. Place the noodles into a bowl, pour the soup into the noodle bowl quickly.  
  • Top the dish with the cooked seafood and garnish, before serving.  

Cook's Notes

  • Do not overcook the seafood and noodles. Timing is very important to have a tasty ramen! 
  • You can experiment with different types of noodles, like a rice noodle (gluten-free) or buckwheat noodles. 
  • If you cannot find dried kelp, ‘kombu’, you can also use dried shitake mushrooms, preparing them in the same way. Another option is to use powdered kombu, simply add 1 tablespoon of powdered kombu instead of the dried version.  
  • Please make sure to use unsweetened soy milk.  

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