Can I use frozen shrimp for seafood ramen?

Yes, frozen shrimp work well as long as they’re fully thawed and patted dry before cooking. Add them at the same stage as fresh shrimp and watch closely, since thawed shrimp can cook a little faster. As soon as they turn pink and opaque, they’re done.

Why did my ramen noodles turn mushy?

Ramen noodles can overcook quickly, especially if the broth is boiling hard. Keep the soup at a gentle simmer and serve right away once the noodles are tender. If you’re planning leftovers, storing the noodles separately helps prevent this.

Can I make seafood ramen ahead of time?

You can prep the broth and vegetables ahead of time, but it’s best to cook the noodles and seafood just before serving. Shrimp and ramen both lose their best texture if reheated too long. Warming the broth first and then adding fresh noodles and shrimp works best.

What seafood can I use besides shrimp?

Scallops, chunks of firm white fish, or a mixed seafood blend all work well in seafood ramen. Add delicate seafood near the end so it doesn’t overcook. Adjust cooking time slightly depending on the size and type you use.

Seafood Ramen – Easy Comfort Bowl for Busy Weeknights

Description

This seafood ramen is a cozy, weeknight-friendly noodle soup made with shrimp, tender ramen noodles, vegetables, and a savory miso-infused broth that comes together fast without sacrificing comfort.

Ingredients

Scale

2 tablespoons olive oil
2 teaspoons toasted sesame oil
8 ounces baby bella mushrooms, sliced
1/2 medium onion, sliced into 2-inch pieces
1 cup matchstick-cut carrots
3 cloves garlic, minced
2 tablespoons white miso
2 teaspoons sambal oelek
2 tablespoons low-sodium soy sauce
8 cups low-sodium chicken broth
1 small bok choy, thinly sliced
1 pound large raw shrimp, peeled and deveined
4 (3-ounce) packages instant ramen noodles, seasoning packets discarded

Cook Mode Keep your screen awake while you cook

Instructions

Heat the olive oil and sesame oil in a large pot or Dutch oven over medium heat until warm and fragrant.
Add the mushrooms and onion and cook until the vegetables begin to soften and the onions turn translucent.
Stir in the carrots and garlic and cook briefly until fragrant.
Add the miso, sambal oelek, soy sauce, and chicken broth and bring the mixture to a gentle simmer.
Let the broth simmer for several minutes to allow the flavors to come together.
Add the bok choy and cook just until wilted.
Add the shrimp and ramen noodles, pressing the noodles down into the broth.
Cook gently until the shrimp are pink and opaque and the noodles are tender.
Serve hot, adjusting seasoning if needed.

Notes

Use raw shrimp for the best texture; pre-cooked shrimp can become rubbery.
Keep the broth at a gentle simmer to avoid overcooking the noodles.
For leftovers, store the noodles separately from the broth when possible.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian

Nutrition

Serving Size: about 2 cups
Calories: 327
Sugar: 3.6 g
Sodium: 902 mg
Fat: 12.8 g
Saturated Fat: 2.5 g
Unsaturated Fat: 10.3 g
Trans Fat: 0 g
Carbohydrates: 33.8 g
Fiber: 2.6 g
Protein: 18.1 g
Cholesterol: 93 mg