Ingredients:
- 4 cups chicken or vegetable broth
- 2 packs of ramen noodles
- 1 pound mixed seafood (shrimp, crab legs, mussels)
- 1 corn on the cob, cut into rounds
- 2 sausages, sliced (optional)
- 1 tablespoon Old Bay seasoning
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Lemon wedges, for serving
Instructions:
- Begin by preparing all your ingredients so the cooking process flows smoothly. If not already done, cut the corn on the cob into even rounds and slice the sausages if you are using them. Mince the garlic and ginger finely so they distribute evenly throughout the broth. Chop the green onions and set them aside for later. Rinse the mixed seafood under cold water if necessary, ensuring the shrimp are cleaned and the mussels are properly prepared.
- Place a large, heavy-bottomed pot on the stove over medium-high heat. Pour in the 4 cups of chicken or vegetable broth and bring it to a steady boil. The broth forms the flavorful base of this dish, so allow it to come fully to a rolling boil before proceeding.
- Once the broth is boiling, add the ramen noodles to the pot. Cook them according to the package instructions, usually just a few minutes, stirring gently with chopsticks or tongs to separate the strands. Be careful not to overcook the noodles, as they will continue to soften slightly later when combined with the hot seafood and broth. When the noodles are tender but still have a slight bite, carefully remove them from the pot using tongs or a slotted spoon. Set them aside in a bowl and keep them warm.
- Using the same pot with the hot broth, add the mixed seafood directly into the liquid. Carefully place the shrimp, crab legs, and mussels into the pot. Add the corn rounds and the sliced sausages, if using. Sprinkle the tablespoon of Old Bay seasoning evenly over the ingredients. This seasoning gives the dish its classic seafood boil character, enhancing the natural sweetness of the seafood and the savoriness of the broth.
- Cover the pot with a lid and allow everything to cook for 5 to 7 minutes. During this time, the seafood will cook through, the shrimp will turn opaque and pink, the mussels will open, and the crab legs will heat thoroughly. The corn will become tender while absorbing the seasoned broth. Avoid overcooking to keep the seafood tender and juicy.
- Remove the lid and add the minced garlic and ginger directly into the pot. Stir gently to incorporate them into the broth, allowing their aromatic flavors to bloom in the heat. Add the chopped green onions, reserving a small amount if you prefer to use some as a final garnish.
- Pour in the tablespoon of soy sauce and the tablespoon of sesame oil. Stir carefully but thoroughly, ensuring all ingredients are evenly coated and the flavors are well combined. Let the mixture simmer for an additional minute to fully integrate the seasonings into the broth.
- To assemble, divide the cooked ramen noodles evenly among four serving bowls. Arrange them neatly at the bottom of each bowl.
- Using a ladle, spoon the seafood, corn, sausages, and generous amounts of the seasoned broth over the noodles. Make sure each bowl receives a balanced portion of seafood and vegetables.
- Serve immediately while hot. Garnish each bowl with fresh lemon wedges on the side. Squeezing lemon juice over the seafood just before eating brightens the flavors and adds a refreshing contrast to the rich broth.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: 350 kcal
Servings: 4 servings