Kaisen Ramen

Ingredients

• 1 lb mixed seafood (shrimp, scallops, mussels)
• 4 cups Dashi stock (or chicken/fish stock)
• 1 tbsp Miso paste or 2 tbsp Soy sauce
• 2 cloves garlic, minced
• 1 tsp Fresh ginger, grated
• 1 tbsp Vegetable oil
• 1 tbsp Mirin
• 4 portions Ramen noodles
• Soft-boiled marinated eggs
• Narutomaki (fish cakes), sliced
• Sliced green onions
• Dried Wakame (seaweed)
• Nori sheets
• Corn kernels

Steps

1. Clean the seafood thoroughly and pat dry with paper towels.
2. In a large pot, sauté the garlic and ginger in oil until fragrant.
3. Add the dashi stock and mirin, bringing it to a gentle simmer.
4. Whisk in the miso or soy sauce until fully incorporated into the broth.
5. Add the mussels and shrimp to the simmering broth and cook until shells open and shrimp are pink.
6. In a separate pan, sear the scallops for 2 minutes per side until golden brown.
7. Boil the ramen noodles in a separate pot according to package instructions and drain.
8. Divide the noodles into bowls and ladle the hot broth and boiled seafood over them.
9. Arrange the seared scallops, fish cakes, and corn on top.
10. Garnish with marinated eggs, green onions, nori, and wakame before serving.