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.
◆ Ingredients: ◆
◆ Preparation: ◆
Personally, no ramen is complete without a perfectly soft boiled egg nestled into the soup
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◆ Ingredients: ◆
- Thick-cut bacon – halved
- Sweet onion – cut into wedges
- Ginger – sliced
- Garlic cloves – crushed
- Vegetable broth – or a combination of half vegetable broth and seafood stock
- Dried shiitake mushrooms
- Miso paste – white or yellow
- Raw shrimp – cleaned
- Ramen noodles
- Soft-boiled eggs – optional
- Red chili flakes- optional (added as garnishing for a kick of heat)
◆ Preparation: ◆
- 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. Sauté, 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
![Steaming bowl :ramen: 🍜](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f35c.png)