Oyster Ramen Recipe

If you’re looking for ways to level up your instant ramen game, this oyster ramen is for you. Perfect for seafood and ramen lovers when you’re craving something indulgent yet quick and easy to make. 

This oyster ramen is made with instant ramen, frozen oysters, and a few aromatics to take your basic instant ramen to the next level. The result is a phenomenal seafood flavor that will warm your belly, satisfy your oyster craving, and also nourish you. 

To describe the taste of this ramen, it’s got the briny, fresh seafood flavor from the oysters, added heat from the gochugaru and Cheongyang peppers (I like mine hot and spicy!), and a little umami boost from the fish sauce, garlic, and scallions which I used to season it with. I cooked the egg whites with the broth but reserved the yolk for garnishing. To enjoy, I pop the egg yolk and mix it into the soup, which makes it even richer and creamier!

It is already so delicious on its own but ramen is not complete without a side of kimchi. Here are some kimchi ideas for you to enjoy with this dish: 

• Geotjeori Kimchi
• Cabbage Kimchi
• Korean Cucumber Kimchi

Why you’ll love this recipe

In my opinion, instant ramen is one of the best food innovations ever made. It’s quick to make and delicious, and it is also a great canvas to use to build flavors like this recipe.

The addition of oysters to the instant ramen makes it indulgent and premium-tasting, like a chef’s masterpiece that took time and expertise to make! But the truth is, you can whip this up in just a few minutes with a handful of everyday ingredients. Now, I use frozen oysters for convenience which I usually find in the freezer section of my local Asian market. I love to keep a pack in my freezer whenever I want to make this dish! If you have access to fresh oysters year-round, I highly recommend using them too!

One of the best things about instant ramen is how versatile it is. You can customize it based on your preference or what ingredients you have on hand. Sometimes, I like to throw in some greens like bok choy or shredded cabbage just to add a little fiber. 

This ramen is warm, comforting, and rich and I guarantee you will love it if you are a fan of oysters. Give this a try and let me know how you like it!

Oyster Ramen Ingredients and Substitutions

Instant ramen: My go-to instant ramen brand is Shin Ramen. It is savory but not too salty, and I think it pairs deliciously with pretty much anything, from seafood to chicken, beef, and even mushrooms. But feel free to use any type of ramen that you like. 

Frozen oysters: I always have a pack of frozen oysters in my freezer for those sudden seafood cravings. Plus, it’s just so convenient. To prepare the frozen oysters, I just thaw and soak them in salt water then wash them thoroughly. But by all means, if you have access to fresh oysters, feel free to use them. They’ll be just as delicious.

Salt: For seasoning

Neutral oil: For sauteeing. I personally use avocado oil, but any neutral-tasting oil like corn, sunflower seed, canola, vegetable, peanut, and grapeseed oils are all excellent options.

Scallions: Add a touch of freshness and oniony flavor without overpowering the broth. 

Gochugaru: Gochugaru is Korean red pepper powder. Aside from the spice, it also contributes to that beautiful bright red color. Feel free to adjust the spice level to your liking. You can substitute this with chili flakes. 

Water: For the soup

Garlic cloves: Of course, ramen needs to have garlic to make it more delicious! Feel free to add as much as you like. 

Cheongyang peppers: Cheongyang gochu is a type of pepper that’s grown in Korea, specifically in the Cheongyang region. It’s green, long, and really spicy. You can usually find this at your local Korean market but it is seasonal and they don’t always have it. Instead of Cheongyang peppers, you can substitute them with jalapenos, serranos, or even Thai chili peppers. 

Fish sauce: Since this is a seafood ramen, fish sauce is added to accentuate the seafood flavor. You can also use soup soy sauce or just add more salt. 

Soup soy sauce: This type of soy sauce is specifically made for soups. It’s saltier than regular soy sauce. This can be substituted with regular soy sauce, fish sauce, or salt. 

Eggs: To make the soup heartier and for added protein boost. I separated the egg yolk and added it as a topping to make the soup rich and creamy. However, you can cook the egg however you like.  

How to prepare Oyster Ramen

Step 1: Thaw the oysters

Place the frozen oysters into a large mixing bowl. Fill it up with cold water until the oysters are completely submerged. Mix in 1 teaspoon of salt then set aside for 15 minutes. After 15 minutes, strain and rinse the oysters until the water runs clear. This process takes about 5 to 6 rinses. Strain well then set the oysters aside.

Step 2: Saute the scallions

In a pot, heat neutral oil over medium heat. Add the white part of the scallions and cook for 1 to 2 minutes, until fragrant. Reduce the heat to low then add the gochugaru while continuously stirring. 

Step 3: Cook the ramen

After 1 minute, add water then bring to a boil over medium-high heat. Once boiling, add the instant ramen seasoning packets and noodles. Add minced garlic, sliced peppers, fish sauce, and soup soy sauce.

Step 4: Add the egg whites 

When the noodles are 75% done, add the oysters and drizzle in the white part of the eggs. Transfer to a serving bowl.

Step 5: Garnish and serve

Garnish with egg yolks and the green part of the scallions.

Preparation Tips for Oyster Ramen

Here are some helpful tips for making the most delicious oyster ramen every time:

• While Shin Ramen is my choice of ramen, use any type of ramen brand that you like! The primary flavor of the oyster ramen will come from the instant ramen soup pack, so be sure to use something that you enjoy. 
• Thaw and wash the oysters thoroughly! Frozen oysters are not cleaned and I make sure to take the extra time to purge and wash them to remove any impurities or grit that have been trapped. I also dislike crunching on sand, so taking this extra step is worth it for me. 
• Get creative with the mix-ins! It’s your ramen, so be sure to customize it to your preference! For instance, if you want to ramp up the seafood, I think it’ll be great to add some squid, imitation crab, and shrimp! For added fiber, you can add spinach, radish, cabbage, or even kimchi!
• Oysters cook VERY fast, which is why I like to add them right at the end. Be careful not to overcook the oysters because they will turn tough and rubbery. One minute is all you’ll need!

Frequently Asked Questions

Can I use fresh oysters to make oyster ramen?

By all means, yes, you can use fresh oysters! Just be sure to wash and clean them really thoroughly. Pay particular attention to grit and sand that might be trapped inside the oysters.

How long do I cook the oysters?

Oysters cook quite quickly, about one minute. That’s why I add them at the end of the cooking process. You do not want to add the oysters too soon otherwise, they will be overcooked and turn out tough and rubbery.

Will the instant ramen broth overpower the oysters?

Not at all! The oyster flavor adds a refreshing and oceany flavor that complements the ramen broth deliciously. It will still be rich while still having the right balance with the savory flavors of the ramen. 

What kind of instant ramen is best?

My go-to instant ramen is Shin ramen. It’s just a matter of preference and something that I enjoyed eating growing up. With that being said, feel free to use any type of instant ramen that you like!

What other ingredients can I add to make my oyster ramen delicious?

Make your oyster ramen even more delicious by adding more seafood such as mussels, shrimp, squid, and even sliced fish. Sometimes, I like to add corn, mushrooms, and carrots to make it heartier. If you’re a fan of creamy ramen, you can add a splash of milk, some cheese, and a nob of butter to make it richer. Just remember to taste as you go so that you can adjust the seasoning accordingly.

Looking for more easy and delicious ramen recipes?

Chili Oil Ramen — This chili oil ramen is a leveled-up version of a broke college kid’s lunch. By combining the ramen powder with a few everyday ingredients, you can create something magical and glorious. I mean, the aroma of the hot sizzling oil hitting the spice mixture is just insane! 

Hangover Ramen — This flavorful hangover radish ramen is the perfect pick-me-up meal. With the fermented shrimp and green peppers, it has all the right ingredients for a satisfying meal to help you get through the day. 

Rabboki — If you like tteokbokki and ramen, you’re going to love rabokki! You get the best of both worlds all in one bite. Once you have a taste of the chewy rice cakes or ‘tteok’ and comforting noodles in the spicy, sweet, and savory sauce, it’ll leave your taste buds craving more!

Tomato Instant Ramen — One bite of this hot and spicy tomato egg ramen is guaranteed to hit the spot every time! 

Mushroom Instant Ramen — This 15-minute mushroom instant ramen recipe is perfect if you’re a fan of quick and easy meals that are also delicious and satisfying! It is savory, umami-packed, and a tasty way to elevate your instant ramen game.