Seafood Ramen

This seafood ramen comes together in about 20 minutes with thanks to instant ramen and quick-cooking proteins making it the perfect weeknight dinner. It is ultimate comfort food for the seafood lover in your life!

WHAT’S NEW?

Mid-holiday season and the winter solstice is behind us. We haven’t seen the sun in days (weeks?!) and illness has coursed through our home and the homes of our families with whom we have had to postpone holiday plans with. We’re all honkered down, making the best of winter, and coming down from the cinnamon roll and holiday cookie high we’ve been on for the past few weeks. Santa was good to us, Taylor Swift Stanleys, skin care mini fridges (who knew?), and a new wooden bowled stand mixer for me. It’s so pretty!

Sure, the kids are getting a little squirrely during this time off school, but they’ve been willing participants in the kitchen and have even joined in on making meals a time or two. Chopping the bok choy and mushrooms for this ramen offered great fun and they gobbled it up, declaring it “better than the usual ramen!”. But, of course. There’s nothing NOT to love about this seafood ramen recipe – you’re so very welcome!

ROLL CALL FOR THIS RECIPE

• Weeknight Warrior: This meal is comes together in 20 minutes through the use of shrimp and instant ramen that easy cook in about 3 minutes flat! You can prep veggies ahead of time for an even easier meal prep.
• One Pot Wonder: Made in a single, large pot, this recipe cuts down on dishes helping add to the lure of this easy recipe.
• Comfort Food: Instant ramen takes on a next level of flavor and fun being all dolled up with miso, sesame oil, sambal oelek, garlic, and more! A steaming bowl of cooked ramen has never been so comforting and satisfying!

KEY INGREDIENTS AND SUBSTITUTIONS

• Olive Oil: Extra-virgin olive oil is an excellent choice for its antioxidants and monounsaturated fat content, in addition to its delicious, rich flavor, however avocado oil, sesame, or peanut oil would work well.
• Toasted Sesame Oil: If you don’t have this product, you can use peanut oil or omit it altogether. A little bit goes a long way and the flavor it gives is distinct and delicious!
• Mushrooms: I used baby bella (portabellos) however shiitake mushroom would be a great swap and white mushrooms can certainly be used, too. 
• Onion: Yellow or white onions are recommended but feel free to use red onion or sweet onion, if you prefer. You may also omit this ingredient or finish the recipe with sliced green onions if you prefer!
• Carrots: I love the fun texture and look of matchstick cut carrots and LOVE that they’re available prepared in most produce departments.That said, any carrot preparation is great – sliced, chopped, etc.
• Garlic: Feel free to omit or swap in 1 teaspoon of garlic powder. Fresh garlic is always the best, but jarred, chopped garlic or garlic paste works too.
• Miso: This fermented soy bean paste comes in several varieties that are often categorized and named based on coloration. White miso paste is mildly sweet and salty and makes for a versatile “starter” miso. That said, yellow miso or red miso paste are also commonly found (mainstream retailers and Asian grocery stores alike) and will work well. In a pinch, feel free to use low-sodium soy sauce, tamari, or coconut aminos as a substitute for miso. 
• Sambal Oelek: This combination of fresh chiles with vinegar and salt is unique and spicy! You can use more or less to your liking or swap in Gochujang, sriracha, or your favorite hot sauce.
• Soy Sauce: Choose a low-sodium soy sauce variety, if available. Coconut aminos would be a great alternative that is naturally gluten-free.
• Broth: To keep this recipe lower in sodium, a low sodium broth, stock, or bone broth of your choosing — chickem, vegetable, beef, seafood, etc,
• Bok Choy: Thinly slice both the white and green portions, using about 3 cups in total. You can swap in napa cabbage, kale, collard greens, or even celery in its place.
• Shrimp: You can purchase frozen shrimp or fresh, however, be sure to use thawed, raw shrimp that are peeled and deveined so that they can be added directly to the ramen without over-cooking.
• Ramen: This recipe calls for instant ramen that cooks in about 3 minutes. Feel free to use another noodle variety of your preference, following the directions in the FAQ to ensure good results! Discard any seasoning packet that comes with the ramen.

VARIATIONS, STORAGE, and TIPS

• The ramen broth is made rich and unique using various flavors and ingredients. Feel free to use other flavors, such as ginger, a squeeze of lemon juice, a pinch of cayenne pepper, or even curry pastes.
• Keep the ramen at a low simmer when cooking to ensure the ramen and shirmp cook according to the directions.
• Add or swap in any combination of seafood such as crab legs (removed from shells), fish, scallops, or lobster pieces. If you are adding cooked seafood, add in the last minute of cooking. If you are adding raw, add in bite-sized pieces 3 minutes before the end of the cooking time.
• Store leftovers in an airtight container for up to 4 days.

FAQ

Are there any noodle or ramen varieties I can use in place of instant ramen?

​Yes! And indeed, that would likely make for a healthier ramen but with roughly 8-10 additional minutes of cook time. Soba or udon noodles, as well as other ramen varieties will work well. Follow the package cook time directions. With the longer cook time, add the shrimp in the final 3 minutes to ensure tender, succulent shrimp and to avoid over-cooking.

I love lots of veggies in my ramen. Are there any additional or different veggies you would recommend trying?

Most anything goes! Snow peas, sliced bell pepper, cabbage, spinach, edamame, bean sprouts, or mini corn cobs would work great.

​Is this ramen spicy? I love some heat!

​No, this ramen is not spicy despite the addition of sambal oelek. You can add additional samal oelek for more heat, or consider adding red pepper flakes or a chili oil on top.

NUTRITIONAL MERITS

• Dairy-Free: This quick and easy weeknight dinner is naturally dairy-free.
• Bok choy is rich in many vitamins and minerals, namely vitamin K, vitamin C, and calcium.
• Look to make this recipe gluten-free with 100% buckwheat noodles and using coconut aminos in place of soy sauce.

Looking for more comfort food? Look no further!

• One Pot Italian Sausauge, Bean, and Farro Vegetable Soup
• Instant Pot Creamy Potato Leek Soup
• One Pot Cheesy Broccoli Orzo
• Creamy Roasted Cauliflower, Broccoli, and Garlic Soup
• Chicken, Mushroom, and Wild Rice Soup
• Mac and Cheese with Ham and Peas
• Carrot and Lentil Soup

Be well,