Scallop Ramen


For one

  • 2 large garlic cloves, minced
  • 1 cm ginger, minced
  • 1 shallot / small onion, minced
  • 1 tbsp. sesame seeds, ground
  • 1 tbsp. coconut oil
  • 50 g ground pork or chicken (you can also substitute with celery / carrot mix)
  • 1 tsp. Chili Bean Sauce/Paste (La Doubanjiang)
  • 1.5 tbsp. miso
  • 1.5 tbsp. sugar
  • 1 shot glass sake (skip if you don’t like)
  • 3 cups (700ml) chicken stock/broth
  • 1 tsp. salt & pepper
  • 1 serving buckwheat noodles between 90-100 g)
  • 3 Coquilles Saint Jacques (use this chart, depending on recommended protein amount and if adding miso egg and meat base)


  • Ramen Eggs
  • Corn kernels
  • Nori seaweed
  • Chopped scallion/green onion
  • Broccoli florets cooked in the broth for six minutes

Start by adding coconut oil in a pan and frying up some onions, garlic and ginger. Add the meat base and let cook until browned, then mix in the miso and La Doubanjiang. Add the ground sesame seeds and sugar, and finally the liquids, the broth and sake and stir until it’s all come together. Add salt and pepper, then bring to a simmer and keep rolling for 10 minutes. The broccoli florets are to be added in the last four minutes. The scallops go in for the last minute and thirty seconds.

In a separate pan, prepare the noodle as per package instructions. You’ll have already made the ramen egg, so take it out of the fridge. Drain it, and drain the corn kernels. Chop the green onions, prepare the ginger and nori from their containers and by now the noodles will be ready. Once drained, add them to your bowl and ladle in the ramen broth. When you are satisfied, start adding scallions, pickled ginger, corn kernels, and finally the eggs. Corner it with the seaweed. Leave one corner empty.


(Shoutout to the forever missed Meidi-Ya in Beethovenstraat, Oud Zuid. Photo from 2010.)


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