Miso Shrimp Ramen Bowls

Who doesn't love a good ramen bowl? A big bowl of noodles and broth, loaded up with endless amount of vegetables, meats, and whatever you want in it.

What deliciousness is in this ramen bowl?
>Noodles
>Shrimp
>Vegetables
>Eggs
>Chicken/vegetable broth
>Sesame oil
>Soy sauce
>Rice vinegar
>Kikkoman Tofu Miso soup packets

What I would call the "secret ingredient" is Kikkoman's Tofu Miso Soup packets. Miso soup is one of my favorite soups. It is light, and has such a unique flavor that I can't get enough of. I remember finding these soup packets at the grocery store a few years back and being super excited! I have been able to find them at a lot of big supermarkets. So in all hopes, you should have no trouble finding them.

I like adding this soup mix to the ramen broth because it adds such great flavor. It also has shreds of seaweed and chunks of tofu to it, which just add more deliciousness to the dish.

Should I use raw or cooked vegetables?
You can use either! I like cooking all of the vegetables in my ramen, just as a personal preference. However, you could definitely add them raw. If you want your vegetables to be raw, just omit them from the broth mixture, and just put them on top after the broth is done.

How to cook the noodles?
For the noodles, I will unwrap the blocks of ramen noodles and place them in a large bowl. Boil water, and pour over the noodles until they're completely submerged. Allow them to sit for about 3 minutes. Drain water, and they're ready to go! We aren't using the seasoning packets for this recipe, so you can either keep them for another day, or toss them.

Getting the perfect hard-boiled egg?
You can definitely hard-boil your eggs depending on your personal preference. You can have your yolk be as runny or as cooked as you'd like. Put your egg in a small pot, and fill with water until the eggs are almost completely covered. Place on stove and bring water to a boil over high heat. Once your water comes to a boil, it's time to decide how you want those yolks.
>>For gooier, semi-runny yolks, cook for about 3-4 minutes after the water comes to a boil.
>>For fully-cooked yolks, cook for about 6-7 minutes after the water comes to a boil.

Either way you choose to cook your eggs, when they're done boiling, I like to put the pan in the sink, and turn on the cold water. Let the cold water run in the pot, to help cool off the eggs and stop them from cooking further. This also makes them not so hot when you go to peel them. Once they're about room temperature, peel them, slice them, and you're ready to go!

Miso Shrimp Ramen Bowls

Servings

2

bowls

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 32oz chicken broth

• 2 cups water

• 2 medium carrots

• 4oz white mushrooms (about 6-8 mushrooms)

• 8oz shrimp, peeled and deveined

• 6oz ramen noodles (2 blocks)

• 1 clove garlic

• 2 packets Kikkoman Tofu Miso Soup mix

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• ¾ teaspoon rice vinegar

• 1 tablespoon Sriracha (less if you don't like spice)

• Toppings

• 2 hard-boiled egg

• Green onion

• Toasted sesame seeds

• More sriracha (if you like spice)

Directions

• In a big pot, add the 32oz of chicken broth, and bring to a simmer over medium heat. Once simmering, add the sliced carrots and mushrooms. Stir every minute or two, and allow them to cook for about 4 minutes.
• Next, add the shrimp right into the same pot. Allow them to cook through, turning completely pink-- should take about 2-3 minutes.
• Once the shrimp is done, add the water, soup packets, soy sauce, sesame oil, rice vinegar, minced garlic, and sriracha to the pot. Stir until the soup packet dissolves, and everything is mixed together. Allow to heat back up for about 2-3 minutes, (might cool from the addition of the water) and it's done!
• In a small pot, put the eggs and enough water to almost cover them completely. Bring the water to a boil, and boil for as long as it takes to achieve your ideal yolk (runny, semi-runny, fully cooked). Once done, run cold water over the eggs for about a minute. This is to cool them enough to stop them from cooking, and to cool them off enough to peel.
• For the ramen noodles, unwrap the blocks of noodles and place them in a large bowl. Boil enough water to cover them (about 2/1/2-3 cups), and pour over the noodles until they're completely submerged. Allow them to sit for about 3 minutes.* Drain water.
• Now that everything is done, it's time to assemble! Grab your two bowls. Put the noodles in each bowl first. Spoon over enough broth for your liking. If you cooked your vegetables, they will be in the broth. If you left your vegetables raw, add them on top after you add the broth. Top with the hard-boiled eggs, green onion, sesame seeds, and sriracha. Enjoy!

Notes

• *Do not add the seasoning packet that comes with the ramen noodles.