Japanese Seafood Ramen

Chef

Paul

INGREDIENTS

Makes 2 portions.

1.5 L Water
5 mL (1 tsp) Ginger
5 mL (1 tsp) Garlic
½ Onion, medium, quartered
1 Green Onion, sliced, divided
5 stalks Celery
1 Carrot, divided
250 ml (1 cup) Soy Sauce
2 Eggs
5 mL (1 tsp) Miso Paste
100 g Firm White Fish, cut into bite size pieces
6 each Shrimp
2 Scallops
¼ Thai Chili Pepper, chopped
250 mL (1 cup) Mushroom, sliced, divided
30 mL (2 Tbs) Cilantro, chopped, divided
100 g Ramen noodles
TT Black Pepper

PREPARATION

PREPARE BROTH

  1. In a large pot, add water, ginger, garlic, onions, spring onion, ½ amount carrot, celery, soy sauce and black pepper bring it to a boil and let simmer for 12 hours on a low heat, stir and skim occasionally. Strain broth.
  2. Once the broth is reduced, add miso paste, ½ amount mushroom and cilantro and let it simmer for another hour on low heat.
  3. Taste broth and season to taste. If you like things a little spicier, add extra Thai chili.

PREPARE EGGS

  1. Boil eggs for 6 minutes, peel. Slice in half. Set aside.

NOODLES 

  1. Prepare noodles according to package instructions. Place in serving bowls.

SEAFOOD

  1. In a pan, heat a small amount oil or chili oil, add seafood and grill until cooked through. Place in serving bowls.

VEGETABLES

  1. Cook remaining mushrooms, carrots or other vegetable and place in serving bowls.

ASSEMBLE

  1. Pour broth over noodles, vegetables, and seafood in bowls. Add 2 egg halves to each bowl.
  2. Top with toppings of your choice such as: sliced chilies, cilantro, nori, etc.
  3. Chef note: Extra broth can be frozen for future use.