Ingredients:

  • 6 cups chicken or seafood stock (homemade or low-sodium)
  • 1 tablespoon soy sauce
  • 1 tablespoon miso paste (white or red)
  • 2 teaspoons sesame oil
  • 1-inch piece ginger, sliced
  • 3 cloves garlic, minced
  • 12 oz. ramen noodles (fresh or dried)
  • 8 oz. shrimp, peeled and deveined
  • 8 oz. scallops, cleaned
  • 4 oz. squid, cleaned and cut into rings
  • 2 cups bok choy or spinach, chopped
  • 2 green onions, finely sliced
  • 2 soft-boiled eggs, halved
  • Optional toppings: nori sheets, chili oil, sesame seeds

Instructions:

  1. [Prepare the Broth] In a large pot over medium heat, add the chicken or seafood stock. Stir in soy sauce and miso paste until fully dissolved. Add sesame oil followed by sliced ginger and minced garlic. Bring to a gentle simmer for about 15 minutes to infuse flavors.
  2. [Cook the Seafood] While the broth simmers, prepare your seafood components. In a separate pan over medium-high heat with a splash of sesame oil, quickly sauté shrimp for about three minutes until pink; remove from pan and set aside. Next, add scallops to the same pan; cook for about two to three minutes on each side until golden brown; remove as well. Finally, toss in squid rings for just about one to two minutes until they curl up slightly but remain tender; remove from heat.
  3. [Cook Ramen Noodles] In another pot of boiling water (follow package instructions), add ramen noodles and cook according to package directions—usually around three to five minutes depending on freshness. Once cooked al dente, drain noodles and rinse under cold water briefly to stop cooking.
  4. [Assemble Your Bowls] Remove ginger slices from broth before serving if desired. Divide cooked ramen noodles evenly among four bowls. Ladle hot broth over noodles ensuring an even distribution of flavoring ingredients from broth as you pour it in.
  5. [Add Toppings] Top each bowl with sautéed shrimp, scallops, squid rings, bok choy/spinach (you can blanch them briefly if preferred). Halve soft-boiled eggs lengthwise placing one half atop each bowl; sprinkle with green onions.
  6. Optional: Finish with nori sheets torn into strips along with chili oil drizzle for added punch!