Seafood Miso Ramen

There is a well-known shop in Sapporo called Ajinokaryu, right at the beginning of Sapporo’s famous Ramen Yokocho, a street of about a dozen ramen shops all packed into one short block. I’m not sure if it’s the taste, the photos of famous celebrities that have eaten there, or just the position as the first shop, but they always have a line. Their most popular bowl is covered with crab, scallops, and whatever else is in season. You can make a similar bowl by either preparing your own seafood mix from scratch or finding a good one at your local grocery store.

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Course: Noodle

Cuisine: Japanese

Keyword: miso ramen, ramen, seafood, seafood soup

CookingStyle: Boiling

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: bowls

Calories: 653kcal

Author: James Anderson

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Equipment

Large pot

ramen bowl

Ingredients

¾ cup Strong Miso Tare with Aka Miso
5 cups any type clear soup
1⅓ pounds fresh noodles such as Chukasuimen
1 pound mixed seafood scallop, shrimp, crab, squid, etc.,
cooked and sliced
Negi

Instructions

With all your ingredients ready to go, bring a large pot of water to a boil over medium-high heat.
Heat your ramen bowls by filling them halfway with hot water. The bowls don’t need to be scalding, but they should be hot to the touch. Dump out the hot water and dry the bowls with some paper towels or a clean towel.
Put the tare and soup in a medium saucepan. Mix and bring to a simmer over low heat.
Cook the noodles in the large pot of boiling water. Ramen that has been cut to a standard thickness (about 1 mm) will cook in 1 to 2 minutes.
About 30 seconds before the noodles are finished cooking, ladle the soup into the ramen bowls.
Drain the noodles, taking care to shake off as much excess water as you can. Carefully place some noodles in each bowl of soup, keeping them tidy.
Place the seafood and a sprinkle of negi neatly on the ramen. The amount of seafood you use is up to you. Serve immediately.

Video

Notes

Anywhere you go along the coast of Hokkaido, you’ll see seafood. Both small and large fishing towns on this northern island bring in much of Japan’s ocean bounty. This abundance makes its way into the country’s cuisine, especially the ramen.

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Nutrition

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.