Seafood Boil Ramen Bowl (Print Version)
Ramen noodles topped with shrimp, lobster, sausage, and corn in bold, flavorful broth with Cajun spices.
# Ingredients:
→ Broth Base
01 -
1.4 L seafood stock (alternatively chicken stock with 250 ml water)
02 -
2 tablespoons unsalted butter
03 -
2 tablespoons olive oil
04 -
1 medium onion, thinly sliced
05 -
4 garlic cloves, minced
06 -
1 tablespoon tomato paste
07 -
2 teaspoons soy sauce
08 -
1 teaspoon fish sauce (optional)
09 -
1–2 tablespoons Cajun seasoning or Old Bay
10 -
1 teaspoon smoked paprika
11 -
0.25–0.5 teaspoon cayenne pepper, to taste
12 -
2 bay leaves
13 -
1 teaspoon dried thyme or 1 sprig fresh thyme
14 -
Juice of 0.5 lemon or 1 tablespoon lemon juice
→ Seafood and Proteins
15 -
2 lobster tails (or 2 small lobster claws), halved lengthwise, or substitute crab
16 -
12 large shrimp, peeled and deveined (tails on optional)
17 -
200–250 grams smoked sausage (Andouille or kielbasa), sliced into 1.3 cm rounds
18 -
2 ears of corn, cut into 6–8 chunks
→ Noodles and Additions
19 -
2–3 packages ramen noodles (seasoning packets discarded) or 300 grams fresh or egg noodles
20 -
2 soft-boiled eggs, halved
21 -
Fresh parsley or chives, chopped, for garnish
→ Optional Finishing
22 -
2 tablespoons melted butter mixed with 1 teaspoon Cajun seasoning
23 -
Lemon wedges
24 -
Green onions, sliced
→ Cajun Spice Blend (if making your own)
25 -
1 tablespoon paprika
26 -
1 teaspoon garlic powder
27 -
1 teaspoon onion powder
28 -
0.5 teaspoon cayenne pepper
29 -
0.5 teaspoon black pepper
30 -
0.5 teaspoon dried oregano
31 -
0.5 teaspoon dried thyme
32 -
0.5 teaspoon fine sea salt
# Instructions:
01 -
Bring a small pot of water to a gentle boil. Add eggs and boil for 6½ to 7 minutes for jammy yolks. Transfer eggs to an ice bath for 3 to 4 minutes, then peel and cut in half. Set aside.
02 -
In a large pot, heat butter and olive oil over medium heat. Sauté sliced onion until soft and translucent, approximately 4 to 6 minutes. Add minced garlic and tomato paste; cook for 1 minute until fragrant. Stir in Cajun seasoning, smoked paprika, and cayenne pepper; toast spices for 30 seconds. Pour in seafood stock, soy sauce, fish sauce if using, bay leaves, and thyme. Bring to a simmer and cook for 8 to 10 minutes to blend flavors. Taste and adjust seasoning and lemon juice as desired.
03 -
Add corn chunks and sausage rounds to the simmering broth. Simmer for 6 to 8 minutes until corn is tender and sausage is heated through. Remove corn and sausage with a slotted spoon and set aside.
04 -
If using raw lobster tails, score the underside and place in the simmering broth, shell-side down. Poach for 4 to 6 minutes until the flesh is opaque. Remove and halve if necessary. Add shrimp to the broth for the final 2 to 3 minutes until pink and C-shaped. Optionally, sear sausage and shrimp briefly in a hot skillet with a little butter and Cajun seasoning for additional flavor before assembly.
05 -
In a separate pot, cook ramen noodles following package instructions (typically 2 to 3 minutes). Drain and divide into serving bowls. Alternatively, cook noodles directly in the simmering broth for 1 to 2 minutes, being careful not to overcook.
06 -
Place cooked noodles in each bowl. Ladle hot, seasoned broth over the noodles. Arrange lobster halves, shrimp, sausage rounds, and corn chunks on top. Add halved soft-boiled eggs. Drizzle with a little of the melted seasoned butter if desired. Garnish with chopped parsley and green onions. Serve with lemon wedges.
# Notes:
01 -
For best flavor, use high-quality seafood stock and fresh seafood whenever possible.
02 -
Adjust heat and seasoning to taste, especially when preparing your own Cajun spice blend.
03 -
Soft-boiled eggs add richness to the finished bowl but can be omitted if preferred.