Savory Seafood Ramen
Pork Belly and Shiitake
A deeply comforting seafood ramen built on a rich broth of dried scallops, clams, and shiitake mushrooms, fortified with golden pork belly and fresh shrimp.
In many East Asian culinary traditions, combining dried seafood with pork creates an unparalleled depth of umami. This seafood ramen leverages that technique, using dried shrimp, scallops, and clams to build a robust, aromatic broth quickly. Fresh ramen noodles cook directly in the soup, absorbing every drop of flavor as they soften.
Ingredients
- 150 g pork belly
- 200 g fresh shrimp
- 2 tbsp dried shrimp
- 2 tbsp dried scallops
- 2 tbsp dried clams
- 5 whole dried shiitake mushrooms
- 1 tbsp oyster sauce
- 1 tsp chicken essence
- 2 tsp salt
- 2 portions fresh ramen noodles
- 2 heads bok choy
- 1 tbsp cooking oil
- 4 cups water
Instructions
- 1Fry the pork belly
Heat oil in a wok over medium-high heat. Add the pork belly pieces and stir-fry until they are golden brown and aromatic, which helps render the fat and build a savory base for the soup.
Tip: Ensure the pork is patted dry before adding to the hot oil to prevent splattering. - 2Add the seafood
Add the fresh shrimp, dried shrimp, scallops, and dried clams directly into the wok alongside the golden pork belly. Stir-fry the mixture thoroughly to allow the seafood flavors to release into the hot oil.
Tip: Stir-frying dried seafood in oil is a crucial technique to unlock its deep, aromatic umami flavor before adding any liquid. - 3Add shiitake mushrooms
Pour the rehydrated shiitake mushrooms along with some of their soaking liquid into the wok, then add enough fresh water to create your soup base. The mushroom liquid acts as a highly flavorful, earthy foundation for the seafood broth.
Tip: Be careful to leave the very bottom of the mushroom soaking liquid in the bowl to avoid adding any settled grit to your soup. - 4Season the broth
Once the liquid comes to a boil, season the broth by pouring in oyster sauce, chicken essence, and two spoons of salt. Stir the liquid well to ensure all the seasonings dissolve completely into the rich soup.
Tip: The broth should taste slightly saltier than a regular soup at this stage, as the ramen noodles will absorb some of the seasoning once added. - 5Cook the ramen noodles
Gently drop the fresh ramen noodles directly into the boiling seafood broth. Cooking the noodles right in the soup allows them to absorb all the rich, savory flavors as they soften.
Tip: Use a pair of chopsticks or tongs to gently separate the noodles immediately after adding them so they do not clump together. - 6Add bok choy and finish
Once the ramen noodles are nearly cooked, add the fresh bok choy to the pot. Cook for a final minute until the bok choy is wilted and vibrant green, then serve the soup immediately.
Tip: Do not overcook the bok choy; it should retain a slight crunch and bright color.
