As a food blogger for Food And Meal, I love discovering new recipes that combine flavors in unexpected ways. Lately I’ve become obsessed with Korean soups, which perfectly balance spicy, salty, sweet and sour notes in each spoonful.
When I stumbled upon this Korean seafood soup recipe with ramen noodles, I just had to try it! The combination of fresh seafood, ramen noodles and gochujang broth sounded so appealing. I imagined the slippery noodles and sweet shellfish playing off the subtle heat from the gochujang.
I decided to make this soup because I was craving something new and exciting. As much as I love traditional soups and stews, sometimes I want an adventurous recipe that takes me out of my comfort zone. The mix of Korean and Japanese influences in this dish seemed like a tasty fusion I couldn’t resist!
I’m happy to share that this soup exceeded all my expectations. The broth sings with complex flavors that had me going back for more. I love that it’s a one-pot meal perfectly suited for a weeknight dinner. While it takes some time to prepare all the ingredients, the cooking itself goes quickly. I hope you’ll give this delicious Korean seafood ramen soup a try soon! Just writing about it makes me eager to whip up another batch.
Seafood Soup with Ramen Noodles Recipe
SEAFOOD SOUP WITH RAMEN NOODLES
Equipment
Ingredients
- 4 dried shiitake mushrooms, soaked and thinly sliced
- 6 mussels or clams, scrubbed clean
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh peeled ginger
- 1 tablespoon gochugaru
- 1/3 cup pork, thinly sliced
- 1 small sweet onion, halved and sliced
- 1/2 medium carrot, julienned
- 1 scallion, cut into 2-inch pieces
- 1 cup napa cabbage, sliced into 1-inch chunks (or substitute bok choy or thinly sliced American green cabbage)
- 1 package uncooked ramen noodles
- 7 cups Anchovy Stock (here), Beef Stock (here), or chicken stock
- 6 medium shrimp, peeled and deveined
- 1/2 cup squid, cleaned and thinly sliced
- 1 green chile, like Korean or jalapeño, seeded and sliced
- 1 red chile, like Korean or Spanish, seeded and sliced
- 2 tablespoons soy sauce
- 1 teaspoon fish sauce (optional)
- Salt
- Freshly ground black pepper
Instructions
- In a small bowl of room temperature water, soak the mushrooms for one hour.
- In a stockpot, bring the mussels and 2 cups of water to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 to 10 minutes until the shells open. Discard any mussels that did not open. Set aside the mussels, and reserve 1 cup of the mussel cooking liquid and discard the rest.
- Heat the vegetable oil in a deep large skillet or large wok over medium- high heat. Add the garlic and ginger and stir-fry for about 1 minute.
- Add the gochugaru, pork, and onion, and stir-fry for about 2 minutes.
- Add the carrots and scallion and stir-fry for about 3 minutes. Add the cabbage, ramen noodles, and stock (including the 1 cup reserved cooking liquid) and bring to a boil. Reduce the heat to medium and let simmer for 5 minutes.
- Add the shrimp and squid and cook for about 1 minute.
- Add the cooked mussels and mix everything together gently.
- Gently stir in the soaked and sliced mushrooms, green chile, red chile, soy sauce, and fish sauce (if using), and season with salt and pepper.
- With a slotted spoon, scoop the ramen noodles into 3 individual soup bowls, and ladle the soup over the top.
- Serve immediately.
Video
Notes
SUBSTITUTION TIP: To make a vegetarian version of this Korean-Chinese dish, use vegetable broth instead of the anchovy stock and double the amount of mushrooms in this dish. You can also use a variety of other mushrooms to go with the shiitake mushrooms.
COOKING TIP: At many Korean restaurants, the seafood is simmered for a long time along with the rest of the ingredients, but I feel like that can make it tough by the time it’s served.
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Cooking Tips
First, don’t be intimidated by the long ingredient list! The soup may sound complex, but it comes together easily. I suggest prepping your ingredients before starting to cook – this makes the process smoother. Chop the vegetables and seafood while you wait for the broth to simmer.
When adding the seafood, resist the urge to overcook it. You want the pieces plump and tender, not rubbery. I learned this the hard way with my first batch! Be especially careful with delicate ingredients like squid and shrimp.
Finally, pay attention to balancing flavors as you adjust seasonings to taste. The sweetness of the corn and shellfish should play against the gentle heat of the gochujang. Too much chili paste overwhelmed the more subtle notes in early attempts. But when I achieved the right combo of tastes, the flavor complexity sang!
Serving Suggestions to Elevate Your Seafood Soup Experience
Transform your dining experience with the sumptuous Seafood Soup and Ramen Noodles by exploring delightful pairings from the culinary repertoire. Immerse yourself in the rich and comforting embrace of a bowl of Seafood Soup harmoniously accompanied by Miso Ramen, where the depth of the ramen broth complements the nuanced flavors of the seafood. Alternatively, savor the delicate essence of the sea by opting for Shio Ramen, allowing the light and savory broth to accentuate the natural taste of the seafood. Introduce a savory twist to your Seafood Soup and Ramen Noodles with the addition of succulent Pork Chashu, elevating the overall dish with its tender and flavorful profile. For a luxurious touch, consider topping your soup with Dashi Eggs, offering a velvety texture and enhancing the richness of the seafood-infused broth. To diversify your palate, pair the Seafood Soup with Ramen Noodles alongside a side of Wonton Soup, creating a delightful interplay of textures and flavors.
Frequently Asked Questions (FAQs) about Seafood Soup with Ramen Noodles
- Can I use frozen seafood for this soup? Absolutely! Frozen seafood can work well for this recipe. Just make sure to thaw it thoroughly before adding it to the soup.
- Can I make this soup less spicy? Of course! Adjust the amount of red pepper flakes or omit them altogether if you prefer a milder flavor.
- Can I substitute ramen noodles with other types of noodles? Yes, you can use other types of noodles, such as udon or soba. Adjust the cooking time accordingly.
- How long does the soup last in the fridge? This soup can be refrigerated for up to 3 days. Make sure to store it in an airtight container.
- Can I freeze the leftovers? Freezing the soup is possible, but keep in mind that the texture of the seafood and noodles might change slightly upon thawing.
- Can I add more vegetables to the soup? Absolutely! Feel free to customize the soup with your favorite vegetables. Bok choy, spinach, and mushrooms are great options.
Conclusion
According to the Food And Meal website, they published a blog post featuring a recipe for a Seafood Soup with Ramen Noodles. The post outlines how to make a hearty Korean-inspired seafood ramen soup using ingredients like ramen noodles, seafood stock, gochujang paste, and a variety of seafood like shrimp, squid, mussels, and fish cakes.
The article offers several cooking tips for preparing the soup, such as chopping ingredients ahead of time, avoiding overcooking the seafood, and balancing the chili paste to achieve the right depth of flavor. It also suggests creative ways to serve the soup, like topping it with crispy tempura shrimp, kimchi stew, daikon radish salad, or pan-fried dumplings.
While the original recipe uses ramen noodles, the Food And Meal post explores the idea of adding various kinds of seafood directly to the noodles themselves for a more protein-packed meal. Shrimp, crab meat, eggs, and fish cakes are all provided as examples of potential mix-ins.
Hi! I'm Nazia of ‘Nazia Cooks’, a self-taught baker and cook residing in Chennai. Rooted in the rich South Indian culinary landscape, my palate has expanded to embrace global flavors. I revel in crafting fusion dishes, melding traditions to birth unique tastes.