Seafood Boil Ramen

Seafood boil ramen combines the rich flavors of a traditional seafood boil with the comforting warmth of ramen noodles. Here’s how to make it:


For the Seafood Boil:

  • 1 lb (450g) shrimp, peeled and deveined
  • 1 lb (450g) crab legs
  • 1 lb (450g) mussels, cleaned and debearded
  • 1 lb (450g) clams, cleaned
  • 2 ears of corn, husked and cut into halves or thirds
  • 1 lb (450g) baby potatoes, halved
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 lemons, halved
  • 2 bay leaves
  • 4-6 cups water
  • Old Bay seasoning, to taste
  • Salt, to taste

For the Ramen:

  • 4 packs of instant ramen noodles (discard the seasoning packets)
  • 4 cups seafood broth (reserved from the seafood boil)
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (Japanese sweet rice wine)
  • 2 teaspoons sesame oil
  • Green onions, thinly sliced (for garnish)
  • Sesame seeds (for garnish)
  • Chili oil or hot sauce (optional, for extra heat)


1. Prepare the Seafood Boil:

  1. In a large pot, combine water, onion, garlic, bay leaves, Old Bay seasoning, and salt. Bring to a boil.
  2. Add the baby potatoes and cook for 10-15 minutes, or until they are just tender.
  3. Add the crab legs and corn to the pot and continue cooking for another 5 minutes.
  4. Add the clams, mussels, and shrimp to the pot. Squeeze in the lemon halves and drop them into the pot.
  5. Cover the pot and simmer for 5-7 minutes, or until the clams and mussels have opened and the shrimp is pink and opaque.
  6. Once the seafood is cooked, remove it from the pot and set aside. Reserve the broth for the ramen.

2. Prepare the Ramen:

  1. Strain the seafood broth to remove any solids and return it to the pot.
  2. Bring the broth back to a simmer and add soy sauce, mirin, and sesame oil. Adjust seasoning to taste.
  3. Cook the instant ramen noodles according to the package instructions, but use the seafood broth instead of water.
  4. Divide the cooked ramen noodles among serving bowls.
  5. Arrange the cooked seafood, potatoes, and corn on top of the noodles.
  6. Ladle the hot seafood broth over the noodles and seafood.
  7. Garnish with sliced green onions, sesame seeds, and a drizzle of chili oil or hot sauce, if desired.
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3. Serve:

  • Serve the seafood boil ramen hot, with additional lemon wedges on the side for squeezing over the seafood.


  • Feel free to customize the seafood selection based on your preferences and what’s available. Other options include crawfish, scallops, or lobster tails.
  • Adjust the seasoning and spice level of the broth according to your taste preferences. You can add more Old Bay seasoning, salt, or chili flakes for extra heat.
  • For added flavor, you can sauté the onion and garlic in a little oil before adding them to the pot.
  • Make sure to discard any clams or mussels that do not open after cooking, as they may not be safe to eat.

Enjoy this comforting and flavorful seafood boil ramen as a delicious twist on two classic dishes!

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