Neoguri (Spicy Seafood Ramen)

November 11, 2024

45

easy

1

  • Cook the Mussels and Broth:
    • Add the mussels and sauce packets into boiling water. Let it boil for about 5 minutes to cook the mussels and deepen the broth. If using fresh mussels, cook until they open, then discard any mussels that remain closed.
  • Add the Noodles and Egg:
    • Add the noodles to the boiling broth and cook for 2–3 minutes.
    • Once the noodles are almost done, add the beaten egg while stirring the soup in a circular motion to create even, flaky egg drops. If you prefer a poached egg, carefully add the egg to the side of the pot and let it cook undisturbed.
  • Prepare the Garnishes:
    • While the soup cooks, thinly slice the scallion and cut the gim (seaweed) sheet into small pieces.
  • Serve:
    • Transfer the soup to a serving bowl and garnish with the sliced scallions and gim (seaweed). Serve hot and enjoy!
Reviews

Ingredients:

Adjust Servings
1 egg beaten
6 mussels cleaned
1package neoguri ramen
1 scallion green, thinly sliced
1sheet seaweed cut into strips

Directions

1.
Cook the Mussels and Broth
Add the mussels and sauce packets into boiling water. Let it boil for about 5 minutes to cook the mussels and deepen the broth. If using fresh mussels, cook until they open, then discard any mussels that remain closed.
Mark as complete
2.
Add the Noodles and Egg
1. Add the noodles to the boiling broth and cook for 2–3 minutes. | 2. Once the noodles are almost done, add the beaten egg while stirring the soup in a circular motion to create even, flaky egg drops. If you prefer a poached egg, carefully add the egg to the side of the pot and let it cook undisturbed.
Mark as complete
3.
Prepare the Garnishes
While the soup cooks, thinly slice the scallion and cut the gim (seaweed) sheet into small pieces.
Mark as complete
4.
Serve
Transfer the soup to a serving bowl and garnish with the sliced scallions and gim (seaweed). Serve hot and enjoy!
Mark as complete
Print

Share Your Thoughts