Hailey’s Hangover Seafood Tofu Ramen
Spicy seafood ramen to cure any rough morning
A fiery, restorative ramen loaded with shrimp, crab, octopus, and soft tofu in a bold chili broth.
Equipment
Ingredients
Main ingredients
chili oil
3 tbsp
egg
2 pcs
green onion (chopped)
1 pcs
garlic (sliced)
3 clove
Shin Ramyun instant noodles
1 pack
water
480 ml
shrimp (large)
4 pcs
crab (small)
1 pcs
baby octopus
100 g
soft tofu
200 g
rice cakes
100 g
bok choy
80 g
fresh red chili (sliced)
1 pcs
Instructions
Fry egg in chili oil
Heat chili oil over medium heat and crack in one egg, letting edges crisp slightly.
Sauté seafood and aromatics
Add shrimp heads, crab, baby octopus, garlic, and green onion. Sauté until fragrant.
Remove delicate items
Remove the egg and octopus to prevent overcooking while building the broth.
Build the broth
Stir in Shin Ramyun soup base and vegetable packet, then add water and bring to a boil.
Cook noodles and main ingredients
Add noodles, soft tofu, rice cakes, and remaining shrimp. Cover and cook for 2 minutes.
Finish cooking
Return octopus and add bok choy. Cook until shrimp turn pink and bok choy is tender-crisp.
Garnish and serve
Top with crispy egg, optional extra egg yolk, and fresh red chili. Serve immediately.
Original recipe
Storage
Best enjoyed fresh; seafood quality declines quickly after cooking
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