Spicy Seafood Ramen

We’ve been on a ramen kick lately and we’ve been making our soups so full of ingredients that they’re not soups at all, but noodle dishes in a little bit of broth. Obviously, you can double the broth and make our Spicy Seafood Ramen more of a soup rather than a Diva concoction, but we obviously love it just the way it is.

Spicy Seafood Ramen

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4-6
  • Difficulty: easy
  • Recipe type: Main


  • 3 tbsp sesame oil
  • ½ lb (226g) shrimp, peeled and deveined
  • Salt and pepper
  • ½ lb (226g) crab, chopped
  • Salt and pepper
  • 2 tbsp chili garlic sauce
  • 1 white onion, finely chopped
  • 1 red pepper, chopped
  • 100g enoki mushrooms
  • 3 green onions, finely chopped and separated
  • 1 tbsp ginger, grated
  • 4 cloves garlic, minced
  • 4 cups chicken stock
  • 2 tbsp tomato paste
  • ½ tsp onion powder
  • 1 ½ tbsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp rice vinegar
  • 3 packages instant ramen noodles, powder discarded
  • 1 cup bok choy, coarsely chopped
  • 3 soft boiled eggs, to serve


  1. Heat 1 tbsp of sesame oil over medium heat in a large pot. Add the shrimp and cook with salt and pepper until pink, then add the crab for the last 30 seconds while the shrimp is cooking. Remove the shrimp and crab from the pot and set aside
  2. Heat another 2 tbsp of sesame oil over medium-high heat in the same pot. Add the onion, red pepper, mushrooms, the white of the green onions, and the chili garlic sauce. Sauté for 4 minutes, until the onions and pepper are tender. Toss in the ginger and garlic and cook for an additional 1 minute
  3. Add the chicken stock and 2 cups of water to the pot, turn the heat to high and allow it to come to a rolling boil
  4. Add the tomato paste, onion powder, soy sauce, fish sauce and rice vinegar, stir to combine. Reduce heat to medium and simmer for 10 minutes
  5. Add the ramen noodles and bok choy and cook for an additional 2-3 minutes. Remove the pot from the heat, stir in the shrimp and crab, taste, and adjust the seasoning
  6. Serve topped with the green of the green onions and half a soft-boiled egg per serving

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1 comment

  1. Hans Havlykke April 7, 2018 at 9:09 pm Reply

    We made this for dinner tonight and it was delicious! We couldn’t find the enoki mushrooms, but substituted an exotic mix that our local supermarket had available. I also substituted vegetable stock for the chicken. Loved the soft boiled egg. I had a package of spicy ramen soup seasoning at the ready, but did not need to add anything when I taste tested before throwing in the seafood. Thank you for this recipe! We all agreed that this is a keeper.

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