Scallop Miso Ramen

Miso Ramen

the broth is the main ingredient in Ramen, which is commonly made with roasted pork bones. I’ve prepared mine with a home-cook friendly short cut, doctoring up store-bought chicken broth and seafood stock to speed up the process without jeopardizing the integrity of the dish. The toppings also vary across different parts of Japan. Here’s my fresh seafood version.

for a more authentic eating style, serve with chop sticks and a tablespoon. Slurping is required.

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Scallop Miso Ramen

Yield: serves 4

Scallop Miso Ramen

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  • 1/2 pound wild sea scallops - mussel removed, cut into four
  • kosher salt / fresh finely ground black pepper
  • 2 tablespoon sesame oil - divided
  • 1 tablespoon unsalted butter
  • 4 ounces shiitake mushrooms - stemmed, caps thinly sliced
  • 3 garlic cloves - minced, divided
  • 3 green onions - sliced, whites and greens separated
  • 2 cups seafood stock
  • 2 cups low sodium chicken broth
  • 2 tablespoons white miso
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce (squid brand preferred)
  • 1 (8 - 9.5 ounce) package ramen (flat or curly noodles)
  • bean sprouts
  • chili oil


Season scallops lightly with salt and pepper.

Heat 1 tablespoon oil and butter in a 4-quart pot over medium-low heat. When the butter is melted, add mushrooms, half of the garlic and season with a little salt and pepper. Sauté until the mushrooms are slightly tender, about 2 minutes.

Add the scallops and sauté until they are cooked almost through, 2 - 3 minutes. Using a slotted spoon, remove scallops and mushrooms to a plate. Set aside.

Add remaining oil and garlic, along with the green onion whites into the same pot over medium heat. Sauté until tender, 1 minute. Pour in the stock, broth and bring to a gentle boil over high heat. Remove from the heat, whisk in miso until smooth. Stir in soy and fish sauce until combined.

Meanwhile: bring water to a boil over high heat in another 4-quart pot. Add the ramen and cook 3 minutes. Drain completely, leaving no excess water {Note: excess water will dilute the flavor of the broth}. Using tongs, divide ramen among 4 bowls.

Divide broth over the ramen, among each bowl. Divide and top each bowl with scallops, mushrooms, greens onions and bean sprouts. Drizzle a little chili oil over top, if desired.

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