Seafood Miso Ramen

Ingredients

Dried kombu

4 pieces

Dried bonito flakes

1 cup

Water

8 cups

Miso paste

3 tablespoons

Soy sauce

2 tablespoons

Mirin

2 tablespoons

Ramen noodles

2 servings

Shrimp

8, peeled and deveined

Scallops

6

Mussels

6, cleaned and debearded

Green onions

2, chopped

Corn kernels

1/2 cup

Bean sprouts

1/2 cup

Nori seaweed

2 sheets, cut into strips

Soft-boiled eggs

2, halved

Instructions

1. In a large pot, add the dried kombu, dried bonito flakes, and water. Bring to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes to create a rich and flavorful broth.
2. After 15 minutes, remove the kombu and bonito flakes with a slotted spoon and discard.
3. In a separate bowl, whisk together the miso paste, soy sauce, and mirin until smooth. This is your miso base. Pour this into the broth, stirring well to ensure it is fully incorporated.
4. In another pot, cook the ramen noodles as per the package instructions. Once cooked, drain and divide equally between two bowls.
5. Using the same pot, bring water to a boil and cook the shrimp, scallops, and mussels until they're cooked thoroughly. This should take about 3-4 minutes. Drain and add the seafood evenly to the bowls of ramen noodles.
6. Garnish the bowls with chopped green onions, corn kernels, bean sprouts, strips of nori seaweed, and halves of soft-boiled eggs.
7. Finally, ladle the hot miso broth over the noodles and the toppings. Serve while hot and enjoy this comforting bowl of Seafood Miso Ramen.
8. Tip: For an extra kick, you can add a dash of chili oil or some finely chopped fresh chilies.