Seafood Ramen Soup (Print Version)
# Ingredients:
→ Seafood
01 -
1 pound raw or cooked seafood
→ Noodles
02 -
6 ounces ramen noodles
→ Liquids
03 -
4 cups broth (vegetable, seafood, or chicken)
04 -
2 cups water
05 -
1/4 cup low-sodium soy sauce
06 -
1/4 cup rice vinegar
07 -
1/4 teaspoon sesame oil
→ Vegetables and Aromatics
08 -
2 green onions, sliced or 1/3 cup white onion, diced
09 -
2 garlic cloves, minced
10 -
1 tablespoon minced ginger
11 -
1 cup bok choy, chopped
12 -
1 cup mushrooms, sliced
13 -
1 cup shredded carrots
→ Seasonings
14 -
1 teaspoon salt, adjust to taste
15 -
1/4 teaspoon ground black pepper
16 -
1/4 teaspoon red pepper flakes (optional)
# Instructions:
01 -
Combine broth, water, green onions, soy sauce, rice vinegar, garlic, ginger, mushrooms, carrots, sesame oil, salt, pepper, and red pepper flakes (if using) in the slow cooker or Instant Pot. Stir to blend evenly.
02 -
Cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours until flavors meld.
03 -
Stir in seafood, ramen noodles, and bok choy. Continue cooking for an additional 15 to 30 minutes until seafood is heated through and noodles are tender.
04 -
Close lid and seal valve on Instant Pot. Set to high pressure and cook for 12 minutes. After cooking completes, perform a quick pressure release.
05 -
Open lid, add seafood, ramen noodles, and bok choy. Close lid and set to WARM for 5 to 10 minutes until seafood is cooked and noodles soften.
# Notes:
01 -
Adjust salt and spice levels according to preference. Use seafood types that cook quickly for best results.