Japanese: Seafood Ramen

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• ½ lb baby octopus (uncooked, frozen)
• ½ lb mussels (cooked, frozen)
• 4 jumbo shrimp, peeled and deveined (uncooked, frozen)
• 2 servings of ramen noodles (fresh, frozen, or dry)
• 4 ounces fresh spinach leaves
• 3 tablespoons olive oil
• 5 stalks green onions, chopped (white and green parts separated)
• 6 garlic cloves, minced
• 2 cups water (approximate)
• 2 oz ginger paste
• 1 shrimp bouillon cube (or 1 tablespoon shrimp base)
• 1 tablespoon vegetable base
• 2 celery stalks, diced
• 6 oz cut corn (fresh or frozen)
• 1 tablespoon roasted sesame oil
• Salt to taste
• Toasted nori for garnish (optional)
• Rooster sauce (a.k.a Sriracha) (optional)

Procedure:

1. Defrost frozen octopus, mussels, shrimp in refrigerator overnight (or defrost under cold running water for 15 minutes)
2. Boil ramen noodles per instructions (use about 3 oz of dry ramen noodles per serving); rinse in cold water, then let sit in cold water until ready to serve
3. Microwave spinach for 1 minute in a loosely covered bowl, set aside
4. Add olive oil to large soup pot for the broth
5. Saute white parts of green onions with garlic until wilted
6. Add water, ginger paste, shrimp bouillon, vegetable base, celery, corn; bring to boil, then simmer for 10 minutes
7. Add defrosted seafood along with defrosted sea water; bring to boil, then simmer for 2 minutes (or until seafood is just barely cooked)
8. Add sesame oil; taste for saltiness
9. To serve: add noodles to serving bowl first, then ladle broth on top of the noodles; top the soup with spinach; garnish with chopped green onions, nori (if desired)
10. Serve with spicy rooster sauce (if desired)