beni
Tasty Apprentice
I've been obsessed with ramen lately. Creating the sauce and making the broth is way more satisfying than adding a sodium packet to hot water. I bought a pound of shrimp so I'll be making this for breakfast, lunch, and dinner for the next few days.
β Ingredients: β
β Preparation: β
Personally, no ramen is complete without a perfectly soft boiled egg nestled into the soup .
β Ingredients: β
- Thick-cut bacon β halved
- Sweet onion β cut into wedges
- Ginger β sliced
- Garlic cloves β crushed
- Vegetable broth β or a combination of half vegetable broth and seafood stock
- Dried shiitake mushrooms
- Miso paste β white or yellow
- Raw shrimp β cleaned
- Ramen noodles
- Soft-boiled eggs β optional
- Red chili flakes- optional (added as garnishing for a kick of heat)
β Preparation: β
- First set a large 6-8 quart saucepot over medium heat on the stove. Add the bacon and fry for a few minutes to release the pork fat. Then add in the onion, ginger, and garlic. SautΓ©, stirring regularly, for 5-6 minutes.
- Pour in the vegetable broth. (Or vegetable and seafood stock.) Stir in the dried mushrooms and miso paste.
- Cover and simmer the soup for 30 minutes. Reduce the heat to medium-low if needed.
- Use a skimmer to scoop out all of the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
- Add the mushrooms and bacon back to the pot.
- Then stir in the raw shrimp and dry ramen noodles. Gently simmer for 3-5 minutes to soften the noodles and cook the shrimp.
- When ready to serve, scoop the ramen into bowls and add your favorite ramen toppings.
Personally, no ramen is complete without a perfectly soft boiled egg nestled into the soup .