Nagasaki Jjamppong Ramen with Scallop Broth
Elevate Your Instant Noodles: Nagasaki Jjamppong Ramen with Fresh Scallops
I had some fresh scallops from yesterday that I really needed to use up, so on a whim, I decided to make Nagasaki Jjamppong Ramen with them! The best part? I used the scallop-infused water to cook the ramen, which resulted in an incredibly rich and flavorful broth. It was so delicious, though I must admit, I felt a bit too full afterwards, maybe I should have had some digestive medicine! (laughs) Scallops are packed with essential amino acids like lysine, leucine, methionine, arginine, and glutamine, making them great for growing children. They are not only rich in protein and minerals but also low in fat and calories, perfect for a diet meal. Enjoy this restaurant-quality Nagasaki Jjamppong Ramen at home!
Ramen Ingredients
- 1 packet Nagasaki Jjamppong Ramen
- Dried seaweed, rehydrated, a moderate amount
- 18 small scallops
- Green onion, a moderate amount
- 3 cloves whole garlic
Seasoning
- Black pepper, a pinch
- Black pepper, a pinch
Cooking Instructions
Step 1
To utilize the savory and slightly salty essence of the scallops, add a little more water than typically used for one packet of ramen to your pot. After rinsing the scallops, place them in the pot, cover, and steam for about 5 minutes, or until the shells just begin to open. Avoid overcooking, as this can make the broth cloudy.
Step 2
While the scallops are steaming, prepare your rehydrated seaweed by cutting it into bite-sized pieces, and thinly slice the green onion into shreds. Having your ingredients prepped makes the cooking process much smoother.
Step 3
Once the scallops are cooked, carefully extract the meat from the shells. Strain the scallop cooking liquid through a fine-mesh sieve to remove any impurities, keeping only the clear broth. This step ensures a clean and deeply flavorful soup base.
Step 4
Pour the strained scallop broth back into the pot and add the Nagasaki Jjamppong Ramen soup base. Stir well until the soup base is completely dissolved in the broth.
Step 5
Add the prepared rehydrated seaweed and the thinly sliced whole garlic to the pot. Finish with a pinch of black pepper for added aroma. If you prefer a spicier kick, feel free to add a small amount of chopped chili pepper here.
Step 6
Cook the ramen noodles until they are perfectly al dente. Refer to the cooking time on the ramen package, but aim for a slightly firm, chewy texture rather than overly soft noodles. Turn off the heat once the noodles are cooked.
Step 7
Ladle the finished Nagasaki Jjamppong Ramen into serving bowls. Garnish with the reserved scallop meat for an appealing presentation. Enjoy this warm, flavorful, and invigorating ramen!
