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Sapporo Seafood Ramen

Sapporo Miso Seafood Ramen

A miso ramen from Sapporo, with squid, scallops, corn, and butter.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Main Course, Soup
Cuisine Japanese
Servings 3
Calories 524 kcal


  • 4 cups chicken broth
  • 2 cups water
  • 4 tbsp miso paste
  • 1 tbsp sesame oil
  • 3 garlic cloves minced
  • 1 tbsp ginger minced
  • ¼ cup dried sardines (niboshi)
  • ¼ cup dried shrimp
  • lb shiitake mushrooms sliced
  • 3 eggs (softboiled, optional topping)
  • 1 green onion sliced
  • ½ cup corn
  • ½ lb squid tentacles
  • ½ lb scallops
  • tbsp butter
  • 3 ramen noodles (bunches)
  • 1 tbsp soy sauce
  • 4 dried kelp
  • ¼ cup bonito flakes
  • 3 dried seaweed (the rectanglar ones, optional)


  • Combine chicken broth and water in a pot and bring to boil.
  • Add sesame oil to a skillet and heat up. Add garlic and ginger, fry for 2 minutes. Add sardines and dried shrimp, fry for 5 minutes. Add mushrooms, fry for 3 minutes. Add everything to the pot.
  • Add soy sauce, kelp, bonito flakes, miso paste. Simmer on medium low for at least 30 minutes. Taste, make any desired adjustments.
  • Melt some butter in the skillet. Saute the scallops for 2 minutes on each side. Turn heat off.
  • In a separate pot, boil water and add 3 servings of ramen noodles. Boil for 4 minutes, or until noodles are done. Drain water.
  • Add squid to the pot. Cook for 4 minutes, then turn heat to simmer. Add scallops.
  • Add a serving of noodles to a bowl. Add the broth. Top with corn, 1/2 tbsp butter, green onion, softboiled egg, and dried seaweed if desired.


Calories: 524kcalCarbohydrates: 24gProtein: 62gFat: 20gSaturated Fat: 7gCholesterol: 611mgSodium: 3551mgPotassium: 1105mgFiber: 3gSugar: 4gVitamin A: 567IUVitamin C: 29mgCalcium: 174mgIron: 5mg
Keyword miso ramen, ramen, Sapporo, scallops, seafood, seafood ramen, squid
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