Sapporo Miso Seafood Ramen
A miso ramen from Sapporo, with squid, scallops, corn, and butter.
- 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
- ⅓ lb shiitake mushrooms sliced
- 3 eggs (softboiled, optional topping)
- 1 green onion sliced
- ½ cup corn
- ½ lb squid tentacles
- ½ lb scallops
- 1½ 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