Seafood ramen noodle with eggs is a delightful dish that combines the rich flavors of seafood with the comforting warmth of ramen. Perfect for a quick meal or a cozy dinner, this recipe delivers both depth and simplicity.
Ingredients:
- Ramen Noodles: 2 packs (discard the seasoning packets)
- Seafood Mix: 1 cup (a mix of shrimp, scallops, and squid)
- Eggs: 2 large
- Broth: 4 cups (chicken or vegetable broth works well)
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, grated
- Green Onion: 2 stalks, chopped
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Mushrooms: 1 cup, sliced (shiitake or button mushrooms)
- Baby Spinach: 1 cup
- Carrot: 1 small, julienned
- Salt and Pepper: to taste
- Red Pepper Flakes: optional, for heat
- Seaweed: nori or wakame, for garnish (optional)
Instructions:
- Prepare the Broth: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant but not burnt. Pour in the chicken or vegetable broth and bring it to a gentle simmer.
- Cook the Seafood: Add the seafood mix to the simmering broth. Cook for about 3-4 minutes or until the seafood is cooked through and opaque. Remove the seafood from the pot and set aside.
- Add Vegetables: To the same pot, add the sliced mushrooms and julienned carrot. Let them cook for about 5 minutes until tender. Season with soy sauce, salt, and pepper. If you like a bit of heat, add a pinch of red pepper flakes.
- Cook the Noodles: Gently place the ramen noodles into the pot, cooking according to package instructions (usually 2-3 minutes). Stir occasionally to prevent sticking.
- Prepare the Eggs: While the noodles are cooking, bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes for a soft, creamy yolk. Remove the eggs, let them cool slightly, then peel and set aside.
- Assemble the Ramen: Add the cooked seafood back into the pot. Stir in the baby spinach and let it wilt slightly. Taste and adjust the seasoning if necessary.
- Serve: Divide the cooked noodles and broth among bowls. Halve the boiled eggs and place one half in each bowl. Garnish with chopped green onions and seaweed if desired. Serve hot and enjoy!
