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Immerse yourself in the umami-rich world of kombu (kelp) broth with this seafood-forward ramen. The photo shows plump shrimp, a beautifully soft-boiled egg, and vibrant greens—indicating a fresh, light twist on the classic ramen bowl.
The addition of clams or mussels, earthy mushrooms, and nori (seaweed) further underscores the oceanic flavors.
If you’re seeking a delicate yet satisfying ramen option, this kombu-based broth and assorted seafood is a delicious way to elevate your next meal.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Impress friends or family with a bright, flavorful bowl reminiscent of an upscale ramen bar.
- Ocean-Fresh Flavor: Kombu and seafood combine for a naturally briny taste without overpowering the palate.
- Umami-Packed Broth: Kombu is renowned for its high glutamate content, imparting a savory depth that sets this ramen apart.
- Nutritious & Light: Lean proteins like shrimp and clams, plus leafy greens, make this a feel-good meal that still satisfies.
- Easy Customization: Swap in your favorite shellfish or fish, adjust the spice level, or add more veggies to taste.
What to Serve with Kombu Broth Seafood Ramen
- Cucumber Sunomono: A sweet-vinegary salad that refreshes the palate between bites.
- Pickled Daikon or Ginger: Bright acidity and crunch to counterbalance the soup’s richness.
- Edamame or Seaweed Salad: Light and fresh sides that complement the maritime theme.
- Steamed Bun (Bao) or Rice Balls (Onigiri): Carb options if you’d like an even heartier meal.
Ingredient Breakdown
- Soft-Boiled Eggs: A creamy yolk and subtle richness to balance the lean seafood profile.
- Kombu (Dried Kelp): Forms the dashi base, providing a gentle yet profound umami note.
- Seafood (Shrimp, Clams, Mussels): Gives the broth a naturally briny, slightly sweet finish.
- Mushrooms (Shiitake or Button): Add an earthy depth that pairs well with marine flavors.
- Ramen Noodles: A slurp-worthy foundation to soak up the delicate broth.
- Aromatics (Garlic, Ginger, Scallions): Add a punch of flavor and fragrance to the soup.
- Green Vegetables (Spinach, Bok Choy, or Seaweed): Bring color, texture, and nutrients.
Pro Tip Before Starting
To extract the best flavor from kombu, steep it in water at a lower temperature before boiling—around 140–160°F (60–70°C). Overheating can introduce bitter notes. Once it’s steeped for 20–30 minutes, remove the kombu, then proceed with adding other ingredients to build your broth.
Kombu Broth Seafood Ramen
A vibrant ramen bowl showcasing the delicate umami of kombu dashi, fresh seafood like shrimp and clams, plus crisp vegetables and a silky soft-boiled egg.
Ingredients
For the Broth:
- 1 large sheet kombu (about 4×6 inches)
- 6 cups water
- 1–2 tablespoons soy sauce (to taste)
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon vegetable or sesame oil (for sautéing)
- Salt or fish sauce, to taste (optional)
For the Seafood:
- 6–8 shrimp, peeled and deveined
- 6–8 clams or mussels, cleaned and rinsed
- (Optional) Other seafood like scallops or squid rings
For the Noodles & Toppings:
- 2–3 servings of ramen noodles (fresh or dried)
- 2 cups fresh spinach or bok choy
- 2 soft-boiled eggs, halved
- 1 cup sliced mushrooms (shiitake or button)
- 2 tablespoons chopped scallions
- Roasted nori sheets (1–2 pieces, cut into strips)
- (Optional) Chili oil, sesame seeds, or a splash of lemon
Instructions
- Prepare Kombu Dashi: Place the kombu in a pot with 6 cups of water. Warm over low to medium heat (around 140–160°F if you have a thermometer) for 20–30 minutes without letting it fully boil. Remove kombu just before the water starts to simmer to prevent any bitter taste.
- Sauté Aromatics & Build Broth: In a separate pan, heat the oil over medium heat. Add the minced garlic and grated ginger, cooking until fragrant (about 1 minute). Transfer sautéed aromatics to the pot with the kombu-infused water. Gently bring the broth to a simmer. Season with soy sauce and a pinch of salt or fish sauce (if desired).
- Cook the Seafood: Add shrimp, clams, or mussels to the simmering broth. Cook until shrimp turn pink and clams/mussels open (about 3–5 minutes). Discard any clams/mussels that do not open.
- Cook the Noodles: Meanwhile, prepare ramen noodles according to package instructions. If using dried noodles, they typically take 3–4 minutes in boiling water. Fresh noodles may cook faster. Drain and set aside.
- Blanch or Wilt Greens & Mushrooms: Briefly add spinach (or bok choy) and mushrooms to the broth. Cook until just wilted or tender (1–2 minutes).
- Assemble Your Bowls: Divide noodles among serving bowls. Ladle the hot kombu seafood broth over the noodles. Top each bowl with shrimp, clams, mushrooms, and greens. Add halved soft-boiled eggs and garnish with chopped scallions and nori strips.
- Serve & Enjoy: Serve immediately. Adjust seasoning at the table with extra soy sauce, chili oil, or a squeeze of lemon.
Notes
- Seafood Selection: Feel free to mix and match your favorites. Just be mindful of varying cook times (e.g., squid cooks faster than clams).
- Storage: Best eaten fresh. If you must store leftovers, keep broth and noodles separate to avoid soggy noodles.
- Gluten-Free: Opt for rice noodles or gluten-free ramen. Ensure soy sauce is replaced with tamari or coconut aminos.
- Vegetarian/Vegan Option: Skip the seafood, add more veggies or tofu, and use kombu + shiitake dashi for a plant-based broth.
Pro Tip After Preparing
If you’d like a richer mouthfeel, whisk in a teaspoon of miso paste or butter just before serving. This subtle addition can layer more depth into the delicate kombu broth without overshadowing the seafood’s natural sweetness.
Frequently Asked Questions
Can I skip the kombu steeping step and just boil it?
Steeping at a lower temperature helps extract a cleaner, more nuanced flavor. Boiling kombu directly can introduce bitterness.
Are frozen shrimp okay to use?
Absolutely! Just thaw them beforehand or add a bit more cooking time in the broth until they’re fully cooked.
What if I can’t find clams or mussels?
You can use only shrimp, or substitute scallops, squid, or even chunks of firm white fish like cod.
How do I perfectly soft-boil an egg?
Boil eggs for 6–7 minutes, then immediately cool in ice water. Peel gently and slice in half.
Wrapping it up
Kombu Broth Seafood Ramen is a testament to how a delicate, ocean-inspired broth can be both light on the palate and deeply satisfying.
The subtle brine of kombu dashi mingles harmoniously with shrimp, clams, and fresh greens, making each slurp a refreshing yet comforting experience.
Whether you’re seeking a healthier ramen twist or just looking to explore new flavors, this bowl delivers the best of land and sea in every spoonful. Enjoy the gentle warmth of the broth and the bursts of freshness from the seafood!
