Seafood Miso Ramen

Step 1

Pour 5 cups water into a large pot and set it over high heat until the water reaches a rolling boil—you'll see big bubbles breaking the surface continuously, about 8 minutes.

Step 2

While the water heats, scoop the 3 tablespoons miso paste into a small bowl and pour in 1 cup of the hot water (not yet boiling), then stir with a spoon until the miso dissolves completely with no lumps remaining.

Step 3

Once the water is boiling, add the ramen noodles and stir with a wooden spoon to separate them, then cook for 3 minutes until softened but still chewy, stirring once halfway through.

Step 4

Pour the dissolved miso mixture into the pot of boiling noodles and stir gently for 30 seconds to combine evenly.

Step 5

Add the shrimp and scallops directly to the pot and stir once with a wooden spoon to submerge them.

Step 6

Reduce the heat to medium and simmer for 3 minutes until the shrimp turn opaque pink (not translucent) and the scallops turn white and bounce back slightly when you press one gently.

Step 7

Ladle the soup into two large bowls, dividing the noodles, broth, shrimp, and scallops equally between them.

Step 8

Scatter half of the sliced scallions over each bowl in a small mound in the center and serve immediately.