Equip!

2 tbsp. olive oil
3/4 – 1 c. aromatics and herbs (carrots, celery, sweet peppers, scallions, basil, parsley, cilantro, marjoram, oregano)
1 tbsp. chopped garlic
10-12 cherry tomatoes (optional)
2 c. healthy greens, chopped (bok choy, tatsoi, komatsuna, spinach)
2 tbsp. Kikkoman Ponzu (or soy sauce)
4 c. water
1 tbsp. Better Than Bouillon (Lobster Base, Roasted Chicken Base, Beef Base)
2 c. seafood, chopped into 1″ pieces (shrimp, scallops, fish, lobster, or crab)
2 3 oz. packages Maruchan Ramen (Soy Sauce, Chicken, or Shrimp Flavor)
Hot pepper flakes to taste (optional)

Prep!

Dice the aromatics, chop the herbs, greens and seafood, and cut the cherry tomatoes in half.

Cook!

Heat olive oil in a large chef’s pan or small stock pot over medium heat.

Sauté the aromatics and herbs until they begin to soften.

Add the garlic and tomatoes. Sauté one more minute.

Add the greens and ponzu. Sauté until the greens are wilted.

Add the seafood and sauté until about half cooked, 1-2 minutes.

Add the water, BTB base and ramen flavor packet, and bring to a boil.

Break the ramen noodles and add to the pot. Simmer for 3 minutes until seafood is cooked through and ramen noodles are soft.

Serve with a sprinkle of hot pepper flakes.

Tips

• I keep huge quantities of cherry tomatoes, diced peppers, chopped scallions, and crushed basil in my freezer. It’s a huge time saver for this and other recipes.
• Add mushrooms for extra texture.
• Substitute 1 tbsp. dried herbs if fresh herbs are not available.
• Add 1-2 c. additional liquid for a thinner soup.
• Substitute sesame oil for the olive oil for more of an Asian flavor.