Seafood Ramen Soup with Squid and Mussels


  • 8 cup fish stock

  • 3 cups water

  • 3 cups Bok Choy, washed and sliced

  • 2 cups fresh bean sprouts, washed

  • 1 cup scallions

  • 3/4 cup white miso paste

  • 1/4 cup mirin

  • 3 tablespoons fresh garlic, finely minced

  • 3 tablespoons canola oil, (2 tbls for soup, 1 tbls for squid)

  • 2 tablespoons fresh ginger, finely minced

  • 2 tablespoon sesame oil

  • 2 teaspoons togarashi

  • 1 teaspoon sea salt

  • 6 to 7 ounces enoki mushrooms, trim base

  • 6 to 7 ounces ramen noodles

  • 5 ounces baby spinach

  • 1 1/2 pound mussels, rinsed

  • 1 pound cleaned squid, tentacles whole, cut tubes into 1 inch rings

  • 6 soft boiled eggs


  • Soft boil 6 eggs, set aside in ice water. Peel then slice in half to top soup.

  • Boil ramen noodles according to package directions. Drain then keep in cold water until ready to use.

  • In a large dutch oven heat 2 tablespoons canola oil and sesame oil over medium heat. Add garlic and ginger, saute for 1 minute. Add stock, miso, mirin and water. Bring to a boil, reduce heat to medium low, then simmer for 10 minutes,. Add bok choy and simmer an additional 5 minutes.

  • Meanwhile, season squid with togarashi and sea salt. Heat fry pan add remaining canola oil, sear squid in a hot pan, cook for about 2 minutes.Add to soup pot, then add mussels and bring to a boil. Cover with lid and cook for about 3 mintes. Remove lid, add bean sprouts and enoki mushrooms. Lower temp and cook for an additional 3 minutes.

  • When ready to serve, drain chilled noodles. Put noodles on the the bottom of serving bowls, pour hot soup over noodles, top with fresh spinach, soft boiled eggs and scallions.

  • If you like it spicy, you can add more togarashi or chili garlic sauce.

  • Serves 6 hungry people. Enjoy!