Seafood Ramen Soup

Seafood Ramen Soup

A timeless icon of Japanese cuisine.



  • Dashi broth, 1 liter
  • Red curry paste, 2 teaspoons
  • Coconut milk, 80 ml
  • Chili sesame oil, 1 tablespoon
  • Shichimi togarashi spice, 1/2 teaspoon


  • Frozen seafood mix, approx. 200 g
  • Ramen or chow mein noodles, 250 g
  • Mung bean sprouts
  • Nori (seaweed) sheets, cut into thin strips
  • Carrot, 1/3, julienned
  • Chives


Thaw and rinse the seafood. Bring the dashi broth to a boil and add the curry paste, coconut milk, chili sesame oil, and shichimi togarashi spice. Mix thoroughly, preferably with a whisk.

Add fresh noodles to the simmering broth and separate them into individual strands once heated. If using dried noodles, cook them separately according to the package instructions.

Add the seafood and cook for about 2 minutes until tender.

Serve in bowls, adding mung bean sprouts, nori strips, julienned carrot, and chives on top.

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