Mid-Atlantic Ramen

Ingredients

In this adaptation, the traditional Japanese ingredients of Kagoshima ramen are combined with Mid-Atlantic flavors. The seafood stock and Old Bay seasoning are added to the broth, while shrimp, crab meat, and clams are used as toppings. The use of miso and ramen noodles remains consistent with the original recipe. We alse have the original recipe for Kagoshima ramen, so you can check it out.

• 4 cups (946ml) seafood stock 4 cups (946ml) seafood stock
• 2 tablespoons miso paste 2 tablespoons miso paste
• 1 tablespoon Old Bay seasoning 1 tablespoon Old Bay seasoning
• 8 ounces (225g) ramen noodles 8 ounces (225g) ramen noodles
• 8 large shrimp, peeled and deveined 8 large shrimp, peeled and deveined
• 4 ounces (113g) lump crab meat 4 ounces (113g) lump crab meat
• 8 small clams, scrubbed 8 small clams, scrubbed
• 2 scallions, thinly sliced 2 scallions, thinly sliced
• 1/2 cup (75g) corn kernels 1/2 cup (75g) corn kernels
• Old Bay seasoning, for garnish Old Bay seasoning, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 20g
• Fiber: 3g
• Salt: 1500mg

Preparation

1. 1.
   In a large pot, bring the seafood stock to a simmer over medium heat.
2. 2.
   Whisk in the miso paste and Old Bay seasoning until well combined.
3. 3.
   Cook the ramen noodles according to package instructions, then drain and set aside.
4. 4.
   Add the shrimp, crab meat, and clams to the simmering broth and cook until the seafood is cooked through and the clams have opened, about 5 minutes.
5. 5.
   Divide the cooked ramen noodles among serving bowls.
6. 6.
   Ladle the seafood broth over the noodles, making sure to distribute the shrimp, crab meat, and clams evenly.
7. 7.
   Garnish with sliced scallions, corn kernels, and a sprinkle of Old Bay seasoning.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Seafood stock — If you can't find seafood stock, you can substitute it with a combination of fish stock and vegetable stock for a similar flavor profile.
• Old Bay seasoning — If you don't have Old Bay seasoning, you can create a homemade version by combining celery salt, paprika, black pepper, cayenne pepper, dry mustard, nutmeg, cinnamon, and bay leaf powder.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of fresh lemon juice to the broth before serving.
• Feel free to customize the toppings based on your preferences. Sliced mushrooms, roasted red peppers, or steamed broccoli would all make delicious additions.
• If you prefer a spicier ramen, add a dash of hot sauce or chili flakes to the broth.
• Make sure to rinse the clams thoroughly before cooking to remove any sand or grit.
• To make the dish heartier, you can add a soft-boiled egg as an additional topping.

Serving advice

Serve the Mid-Atlantic Ramen hot in individual bowls. Provide chopsticks and spoons for easy enjoyment of the noodles and broth. Encourage diners to mix the toppings and garnishes into the ramen for a well-rounded flavor experience.

Presentation advice

When serving Mid-Atlantic Ramen, ensure that the toppings are evenly distributed and visually appealing. Sprinkle the sliced scallions and corn kernels on top of the broth to add vibrant colors. Serve the ramen in beautiful bowls that showcase the rich broth and the variety of toppings.