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Anchovy Butter Squid Ramen

Ramen noodles in a broth finished with melted anchovy butter, topped with squid seared hot and fast, a soft-boiled egg, and scallions.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 2
Calories: 510
Ingredients Method

Ingredients
  

  • For the Anchovy Butter
  • 4 tablespoons unsalted butter softened
  • 4 anchovy fillets finely minced
  • 2 garlic cloves finely minced
  • 1 teaspoon lemon zest
  • For the Ramen
  • 4 cups seafood or chicken broth
  • 1 tablespoon soy sauce
  • 1 pound squid tubes cleaned and sliced into rings
  • 1 tablespoon vegetable oil
  • 2 packages fresh or dried ramen noodles
  • 2 soft-boiled eggs halved
  • 2 scallions thinly sliced
  • Nori sheets torn, for garnish

Method
 

  1. Mash together the softened butter, minced anchovies, minced garlic, and lemon zest until fully combined. Set aside.
  2. Bring the broth to a simmer in a pot and stir in the soy sauce.
  3. Bring a separate pot of water to a boil and cook the ramen noodles according to package directions. Drain and divide between two bowls.
  4. Pat the squid rings completely dry with paper towels.
  5. Heat the vegetable oil in a skillet over high heat until shimmering. Add the squid in a single layer and sear for 60 to 90 seconds per side, until just opaque. Remove immediately and set aside.
  6. Whisk the anchovy butter into the simmering broth, a spoonful at a time, until fully melted and glossy.
  7. Ladle the hot broth over the noodles in each bowl.
  8. Top each bowl with the seared squid, a halved soft-boiled egg, sliced scallions, and torn nori.
  9. Serve immediately while the broth is still steaming.