Description
A flavorful, comforting bowl of seafood ramen made with miso-dashi broth, fresh shrimp, scallops, and mussels, served over ramen noodles with classic toppings like soft-boiled eggs, nori, and green onions. This easy homemade version brings bold umami flavor and restaurant-quality taste to your kitchen.
Ingredients
Broth Base:
4 cups water
4-inch piece of kombu
1 cup dried bonito flakes
2 tablespoons soy sauce
1 tablespoon miso paste
1 cup clam juice or seafood stock
Seafood:
½ lb shrimp, peeled and deveined
4–6 scallops
½ cup mussels, cleaned
Noodles & Garnishes:
Fresh or frozen ramen noodles
2 soft-boiled eggs, halved
Sliced green onions
Nori (seaweed sheets)
Corn kernels
Fish cake (narutomaki), optional
Bean sprouts
Sesame seeds
Instructions
Simmer kombu and bonito flakes in a large pot in 4 cups of water for 10 minutes. Strain and return the liquid to the pot.
Stir in soy sauce, miso paste, and clam juice or seafood stock. Let the broth simmer gently.
In a skillet, sauté shrimp, scallops, and mussels with a small amount of oil until just cooked through. Set aside.
Cook ramen noodles according to package directions. Drain and divide among bowls.
Pour hot broth over noodles and top with cooked seafood and garnishes: soft-boiled egg, green onions, nori, corn, bean sprouts, sesame seeds, and optional fish cake.
Serve immediately while hot.
Notes
Use frozen seafood if fresh is unavailable—thaw fully before cooking.
For a spicier variation, stir in chili oil or gochujang.
Broth, seafood, and noodles store better separately if made ahead.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese-American
Keywords: seafood ramen, homemade ramen, ramen recipe, shrimp ramen, miso broth, Japanese noodle soup, spicy seafood ramen, comfort food