Spicy and Refreshing Seafood Ramen
How to Make Delicious Seafood Ramen with Seasonal Mussels and a Rich Broth, Perfect for Hangover Cures
Discover how to make a truly satisfying seafood ramen, brimming with fresh seasonal mussels and plump shrimp, that boasts a refreshingly deep and savory broth. This recipe elevates instant ramen by stir-frying chili powder and the ramen’s seasoning packet in fragrant scallion oil, infusing the broth with a smoky aroma and a pleasant spiciness. The natural flavors from the seafood create a broth that’s miles beyond the ordinary. It’s perfect for a hangover cure or a special meal! Mussels are in season from October to December, offering the best flavor. We’ll guide you through preparing the mussels and perfecting your ramen. For the ideal broth consistency, use 550ml of water per ramen packet (or 500ml per packet if cooking two). Highly recommended for seafood soup lovers or anyone needing a comforting dish after a night out!
Ingredients- 1 packet ramen
- 12 fresh mussels
- 5 large shrimp
- 1/2 stalk green onion
- 2 Tbsp cooking oil
- 1/2 Tbsp chili powder
- 550ml water
Cooking Instructions
Step 1
Start by preparing 12 fresh mussels. Since mussels don’t grow in muddy bottoms, there’s no need for a lengthy purging process. However, as you’ll be cooking them with their shells on, it’s important to clean the shells thoroughly. Gently pull off the ‘beard’ or byssal threads from the mussels towards the pointed end of the shell. Then, use a kitchen brush or a clean scrub sponge to scrub away any dirt or grit clinging to the shells. Discard any mussels with broken shells, as they may not be fresh.
Step 2
If using frozen shrimp, prepare 5 large ones and rinse them under cold running water. Slice the 1/2 stalk of green onion lengthwise into halves, then cut them into roughly 1-2 cm thick pieces. You’ll need one packet of ramen, including the seasoning. Any brand of ramen will work.
Step 3
Heat 2 tablespoons of cooking oil in a pot over medium-high heat. Add the chopped green onions and stir-fry until they become fragrant and slightly softened, allowing their flavor to infuse the oil.
Step 4
Once the green onions are lightly sautéed, add 1/2 tablespoon of chili powder and the ramen seasoning packet. Stir-fry everything together for about 30 seconds to a minute. This step creates a flavorful ‘chili-scallion oil’ and is a key technique for delicious seafood ramen. Stir-frying the spices and seasoning in the oil, rather than just adding them to boiling water, adds a wonderful smoky depth and enhances the overall flavor of the ramen.
Step 5
Add the cleaned mussels and shrimp to the pot with the infused oil. Stir everything together to coat the seafood with the flavorful oil.
Step 6
Give the ingredients a good stir to combine, then pour in 550ml of water. This is the standard amount for one packet of ramen.
Step 7
Bring the water to a rolling boil, then add the ramen noodles and the included dried vegetable packet. A common mistake when adding extra ingredients like seafood is to increase the water volume, which can dilute the broth’s flavor. Stick to the recommended water amount for the ramen packet. Maintaining the correct water-to-noodle ratio is the second secret to a rich, flavorful seafood ramen.
Step 8
To achieve perfectly chewy noodles, lift the noodles with chopsticks and let them fall back into the boiling broth repeatedly. This aerates the noodles and helps them cook evenly, resulting in a wonderfully springy texture.
Step 9
Cook the noodles for about 1 minute less than the time indicated on the ramen package. This slightly undercooking method ensures the noodles remain delightfully firm and chewy. Adjust the cooking time according to your preference for noodle texture before turning off the heat.
Step 10
Carefully ladle the finished ramen into a serving bowl, arranging the cooked mussels and shrimp attractively on top. Pour in plenty of the flavorful broth. For an extra touch of freshness and color, garnish with fresh perilla leaves (shiso), thinly sliced red chili peppers, or chopped green onions. If you prefer an even spicier kick, feel free to sprinkle a little extra chili powder on top.
