| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 495 | 20g | 3g | 51g |
| sugars | fibre | protein | salt |
| 6g | 3g | 36g | 1.8g |
Why I Love Canadian Maritime Seafood Ramen
Today, I want to share a recipe that has managed to win my heart despite its geographical distance from my usual Tex-Mex fare. The Maritime Seafood Ramen is a traditional Canadian dish that beautifully juxtaposes the bold flavors of the sea with the subtle hint of oriental spices. Understanding this dish requires you to visualize the staple seafood diet of Canada’s Maritime Provinces, bringing in a fusion of tastes from across the oceans, and stirred in a bowl of comforting ramen.
The Canadian Connection
This recipe is far removed from the typical Southern dishes I grew up with; yet, it reminds me of the limitless potential that food holds to unify cultures and tastes. Canada has a rich and diverse seafood culture, especially in the Maritime Provinces, where a variety of fresh seafood like shrimp, mussels, and scallops can be found aplenty. Here’s where our recipe starts exploring the Canadian seafood palette.
The Oriental Influence
Apart from its Canadian roots, the Maritime Seafood Ramen gets an interesting twist with the inclusion of ingredients inherent to Oriental cuisine. The flavors of soy sauce, Worcestershire sauce, and mirin (sweet Japanese rice wine) add layers of umami and subtle sweetness to the seafood broth. It’s fascinating how this dish, tracing its roots to our northern neighbors, ended up embracing Oriental flavors. MasterClass offers a deeper look into this fusion.
The Inspiration: Chef Martin Picard
In the culinary world, no one blends Canadian tradition and modern cooking quite like Chef Martin Picard. Though he might not be specifically linked to this recipe, his approach to food greatly aligns with the spirit of Maritime Seafood Ramen – honouring locality while embracing novelty. This dish embodies his audacious culinary visions in a beautiful, enticing bowl of ramen.
With every spoonful of the Maritime Seafood Ramen, I get to explore a world beyond my scorching Texan summer, to the cool, fresh breeze of the Canadian Maritimes. Savor this fusion of flavours right in your kitchen, and let me know your thoughts. Happy cooking!
What You’ll Need
- 2 lb fresh mixed seafood (shrimp, mussels, scallops)
- 4 tablespoons of vegetable oil
- 2 garlic cloves, chopped
- 1 tablespoon of fresh ginger, grated
- 1 large onion, chopped
- 1 cup of sliced carrots
- 2 cups of sliced mushrooms
- 6 cups of seafood or chicken broth
- 2 tablespoons of soy sauce
- 2 tablespoons of worcestershire sauce
- 1/2 cup of mirin (sweet Japanese rice wine)
- 3 3oz. packets of ramen noodles, flavor packets discarded
- 4 green onions, sliced
- 3 boiled eggs, halved
- Seaweed sheets for garnish (optional)
- Sesame seeds for garnish (optional)
Method
Step One
Heat up the vegetable oil in a large pot over medium heat. Once the oil is hot, add in the chopped garlic and grated fresh ginger. Sauté these ingredients until they start to become fragrant.
Step Two
Add the chopped onion, sliced carrots, and sliced mushrooms into the pot. Continue to sauté all the ingredients together until the onions become translucent.
Step Three
Pour in the broth (seafood or chicken, whichever you prefer), followed by the soy sauce, Worcestershire sauce, and the mirin. Bring the soup to a boil.
Step Four
Add the fresh mixed seafood to the soup. Cover the pot and let it simmer for approximately 10 to 15 minutes, or until the seafood is cooked thoroughly.
Step Five
While the soup is simmering, boil water in a separate pot. Add the ramen noodles and cook them according to the package instructions. Once done, drain the noodles and set them aside.
Step Six
Ladle the soup into four separate bowls. Add the cooked ramen noodles to each bowl.
Step Seven
Garnish each bowl with the sliced green onions, halved boiled eggs, sheets of seaweed, and a sprinkle of sesame seeds. Serve hot and enjoy your maritime seafood ramen!
