This crockpot seafood ramen is cozy, rich, and so easy to make.
The broth cooks low and slow, then the seafood goes in near the end so it stays tender.
You get warm noodles, sweet shrimp, soft scallops, and a deep broth that tastes like it took all day.
Servings: 4 bowls
Cook time: 3 hours 20 minutes on Low or 1 hour 45 minutes on High
Total time: About 3 hours 35 minutes
Why I Love This Recipe
I love this recipe because it feels like takeout, but it is made right at home. The first time I made it, I wanted something warm and filling without standing at the stove for a long time. The crockpot did most of the work, and the seafood made it feel special.
- The broth tastes deep and cozy.
- The seafood cooks fast at the end, so it stays soft.
- The ramen noodles soak up all that good flavor.
- It is easy to change based on what you have.
- It feels fancy, but it is simple.
What You’ll Need
- 6 cups seafood broth
- 2 cups water
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, minced
- 1 small onion, diced
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 teaspoon chili garlic sauce
- 2 packs ramen noodles, seasoning packets removed
- 1 pound raw shrimp, peeled and deveined
- 8 ounces sea scallops
- 2 cups baby spinach
- 2 green onions, sliced
- 2 soft-boiled eggs, halved
- 1 tablespoon sesame seeds
- 1 teaspoon chili oil, optional
Tools You’ll Need
- Black oval crockpot
- Cutting board
- Chef knife
- Measuring cups
- Measuring spoons
- Mixing spoon
- Tongs
- Small pot for eggs
- Ladle
- Serving bowls
Recipe and Instructions
Step 1: Build the Broth
Add 6 cups seafood broth, 2 cups water, 3 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon sesame oil, 1 tablespoon grated fresh ginger, 4 minced garlic cloves, 1 small diced onion, 1 cup sliced mushrooms, 1 cup shredded carrots, and 1 teaspoon chili garlic sauce to the black oval crockpot. Stir well.
Step 2: Slow Cook the Broth
Cover the crockpot. Cook on Low for 3 hours or on High for 1 hour 30 minutes. The onion should be soft, and the broth should smell rich.
Step 3: Add the Seafood
Add 1 pound raw peeled and deveined shrimp and 8 ounces sea scallops to the hot broth. Cover and cook for 15 to 20 minutes on High, until the shrimp are pink and the scallops are firm.
Step 4: Add the Noodles and Spinach
Add 2 packs ramen noodles with seasoning packets removed and 2 cups baby spinach. Press the noodles gently into the broth. Cover and cook for 5 to 7 minutes, until the noodles are soft.
Step 5: Stir and Serve
Stir the noodles gently. Ladle the ramen into 4 deep round bowls. Top each bowl with sliced green onions, soft-boiled egg halves, sesame seeds, and a little chili oil if you like.
Macros Information
Per serving, estimate:
- Calories: 430
- Protein: 34g
- Carbs: 43g
- Fat: 13g
- Fiber: 4g
- Sugar: 5g
- Sodium: 1,650mg
Why This Recipe Works Quick Science
The crockpot gives the broth time to pull flavor from the onion, garlic, ginger, mushrooms, soy sauce, and fish sauce. That makes the soup taste deeper.
Seafood cooks fast, so it goes in near the end. This keeps shrimp from turning rubbery and keeps scallops soft. The ramen noodles go in last because they only need a few minutes to soften.
Pro Tips
- Do not add seafood at the start. It will overcook.
- Use seafood broth for the best flavor.
- Break the ramen noodles in half if you want easier bites.
- Add chili oil at the end so each bowl can be as spicy as you like.
- Taste the broth before serving. Add a splash of soy sauce if it needs more salt.
Substitutions and Variations
- Use chicken broth if you do not have seafood broth.
- Use crab meat, mussels, or cooked lobster instead of scallops.
- Use rice noodles instead of ramen noodles.
- Add bok choy instead of spinach.
- Leave out chili garlic sauce for a mild bowl.
Make Ahead Tips
You can make the broth ahead of time and keep it in the fridge for up to 2 days. When ready to eat, warm it in the crockpot, then add the seafood, noodles, and spinach.
Common Mistakes
Adding seafood too early can make it tough.
Adding noodles too early can make them mushy.
Using the ramen seasoning packets can make the broth too salty.
Forgetting to taste the broth before serving can leave it flat.
What to Serve With
- Steamed edamame
- Cucumber salad
- Spring rolls
- Dumplings
- Garlic green beans
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 2 days. The noodles will keep soaking up broth, so add extra broth or water when reheating.
Warm gently on the stove or in the microwave. Do not boil hard, or the seafood may get tough.
FAQ
Q: Can I use frozen shrimp?
A: Yes. Thaw it first and pat it dry before adding it.
Q: Can I use cooked shrimp?
A: Yes. Add cooked shrimp with the noodles so it only warms through.
Q: Can I make this spicy?
A: Yes. Add more chili garlic sauce or chili oil.
Q: Can I cook the ramen noodles separate?
A: Yes. This helps keep leftovers from getting too soft.
Q: Can I use only shrimp?
A: Yes. Use 1 1/2 pounds shrimp and skip the scallops.
Final Thoughts
This crockpot seafood ramen is warm, easy, and full of flavor. It is the kind of meal that feels special without making the day harder. Make a bowl, add your favorite toppings, and enjoy every cozy bite.