Easy Seafood Ramen
Silk Melon and Clams

A nourishing bowl of fresh ramen noodles featuring a savory seafood broth, succulent shrimp, and tender silk melon, topped with classic fried eggs and fresh clams.

Ingredients

• 200 g fresh ramen noodles
• 2 eggs
• 6-8 whole shrimp
• 150 g clams, blanched
• 1 silk melon, sliced
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 12 tsp salt
• 12 tsp chicken essence
• 14 tsp white pepper powder
• 2 tbsp cooking oil
• 500 ml water

Instructions

1. 1Fry the eggs

   

   Heat a small amount of oil in a wok and fry the eggs until the whites are fully set and the edges begin to turn golden brown. Once cooked to your liking, remove the eggs from the wok and set them aside for later.

   Tip: Frying the eggs first adds a rich flavor to the woks residual oil, which will enhance the rest of the ingredients.
2. 2Stir-fry the shrimp

   

   Using the remaining oil in the wok, add the whole shrimp and stir-fry them quickly. Cook just until their shells turn a bright orange-pink color, then scoop them out and set them aside with the eggs.

   Tip: Be careful not to overcook the shrimp at this stage, as they will be returned to the hot broth later.
3. 3Sauté the silk melon

   

   With the flavor-infused oil still in the wok, toss in the sliced silk melon. Stir-fry the pieces gently until the melon begins to soften slightly.

   Tip: Silk melon cooks very quickly, so a brief sauté is all that is needed to release its subtle sweetness before adding liquids.
4. 4Create the broth

   

   Once the silk melon has softened, pour fresh water directly into the wok to form the soup base. Season the broth to taste with salt, chicken essence, light soy sauce, and a dash of pepper powder.

   Tip: Adding the water directly over the sautéed vegetables helps incorporate all the pan flavors into a rich, fragrant broth.
5. 5Cook the ramen noodles

   

   Bring the seasoned broth to a rolling boil, then drop in the fresh ramen noodles. Use chopsticks to gently stir and separate the noodle strands so they cook evenly without clumping.

   Tip: If using frozen fresh noodles, there is no need to thaw them beforehand; simply add them straight into the boiling broth.
6. 6Return ingredients to the pot

   

   As the noodles are cooking, return the previously fried eggs and cooked shrimp back into the wok. Add a splash of dark soy sauce for a deeper color, and let everything simmer together for a short while.

   Tip: Adding the cooked ingredients back towards the end ensures they absorb the savory broth without becoming tough or overcooked.
7. 7Adjust the broth color

   

   Incorporate a small amount of dark soy sauce into the boiling soup. Stir the liquid gently to distribute the color evenly across the noodles and ingredients without breaking the shrimp or eggs.

   Tip: Dark soy sauce provides a rich mahogany hue to the broth without adding much saltiness so use it primarily for visual depth.
8. 8Add the blanched clams

   

   As the final touch, pour the blanched clams directly into the wok with the simmering noodles, shrimp, and vegetables. Give everything a gentle stir to combine the flavors and let it heat through briefly before turning off the stove.

   Tip: Using pre-blanched clams ensures they are fully cooked and helps prevent any residual sand from getting into your flavorful broth.

Storage & Reheating

Burn It Off

Frequently Asked Questions