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PrintSEAFOOD RAMEN
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the fish stock to boiling, and steam the prawns, scallops and squid over the stock for 4 minutes.
- Meanwhile, cook the noodles in plenty of boiling water for 2 minutes or according to packet instructions. Drain. Divide the noodles among the serving bowls.
- Flavour the fish stock with soy sauce to taste and ladle over the noodles. Arrange the prawns, scallops, squid and Japanese fishcake on top. Scatter with the nori flakes.
- Serve immediately, accompanied by the spring onions, grated ginger and soy sauce, to be added according to taste.
INGREDIENTS
- 2 litres fish stock
- 15 raw tiger prawns, peeled
- 8 scallops, shelled
- 20 baby squid, cleaned, discarding the tentacles, bodies sliced
- 500 grams ramen noodles
- 3 tablespoon soy sauce
- 8 thin slices Japanese fishcake
- 2 sheet nori, flaked
To Serve
- 4 spring onions, finely chopped
- Grated root ginger
- Soy sauce
4 comments for “Seafood Ramen”
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