Easy Shrimp and Scallops Ramen Soup
This recipe is delicious and so easy to make at home on a weeknight. You can add any vegetables, seafood or meat that you have on hand. —Aleni Salcedo, East Elmhurst, New York
Ingredients
- 1/2 pound sea scallops
- 1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
- 2 packages (3 ounces each) shrimp ramen noodles
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 2 cartons (32 ounces each) chicken broth
- 2 tablespoons lime juice
- 3 cups fresh bean sprouts
- Optional toppings: Fresh cilantro leaves, black and white sesame seeds and lime wedges
Directions
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1Sprinkle scallops and shrimp with contents of 1 seasoning packet from the noodles (discard second packet or save for another use). In a Dutch oven, heat sesame oil over medium heat. In batches, cook scallops and shrimp until scallops are firm and opaque and shrimp turn pink. Remove and keep warm. In the same pan, add garlic; cook 1 minute longer.
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2Add broth and lime juice. Bring to a boil; reduce heat. Add noodles. Cook for 3 minutes. Add bean sprouts. Return scallops and shrimp to pan; heat through. Serve with optional toppings as desired.
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