SEAFOOD SOUP WITH RAMEN NOODLES
Elevate your dining experience with our exquisite Seafood Soup with Ramen Noodles. Discover the perfect balance of seafood and noodles, paired with aromatic broth. From cooking tips to versatile serving options, we've got you covered. Subscribe to our blog for more culinary inspirations!
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Servings: 3 people
Calories: 58kcal
Cost: $20
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Equipment
Electric Cooker You can prepare this dish using an electric cooker if you're short on time.
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
SERVING TIP: Korean-style Chinese restaurants in Korea usually serve this dish with slices of pickled radish.
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.
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
Calories: 58kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 714mg | Potassium: 85mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
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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.