Seafood Boil Ramen Bowl
A delightful and flavorful dish combining tender ramen noodles with fresh seafood, perfect for busy weeknights or leisurely weekends.
Ingredients
For the broth
- 1.4 L seafood stock or chicken stock with 250 ml water
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, minced
For the seafood
- to taste choice of seafood (e.g., shrimp, crab, mussels)
Instructions
Preparation
- In a large pot, heat the butter and olive oil over medium heat.
- Add the sliced onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute.
- Pour in the seafood stock (or chicken stock) and bring to a simmer.
- Add your choice of seafood and cook until just done.
Serving
- Serve hot over cooked ramen noodles and garnish with green onions if desired.
Notes
Leftover Seafood Boil Ramen Bowl can be stored in the refrigerator for up to three days. For longer storage, consider freezing the broth and seafood separately. Customize the seasoning with soy sauce or hot sauce, and don't skip the garnishes for enhanced flavor.