Shrimp Ramen
[tofu, mushrooms, sherry?]
Garnishes: sesame seeds, red pepper flakes, extra sriracha for drizzling, fresh spinach, bok choy, soft-boiled eggs
Spicy Shrimp Ramen Bowls
from https://butteryourbiscuit.com/
These Spicy Shrimp Ramen Bowls have tender shrimp, crisp veggies and spicy Sriracha!
FMM: This recipe was pretty good. I thought the broth could have been a bit more flavorful. I did make shrimp broth from the shells and used that with the chicken stock. Perhaps adding a bouillon cube would add more flavor. I sprinkled the sriracha on the shrimp before cooking, just enough to lightly cover them. I fried the vegetables in the same pan as I cooked the shrimp in to pick up the flavor from the shrimp. I also had some seafood mushrooms (also called enoki, they have long white stems with small caps at the end and supposedly taste a bit like seafood when cooked) which I tossed in when bringing the broth to a boil before serving. Another addition was fried firm tofu which we placed on top of the ramen in the bowls along with the shrimp, then garnished with sliced green onion.
The next time I made this, I made shrimp broth from the shrimp shells. I also soaked some Chinese dried fungus (thins strips of wood ear mushrooms) in some warm water. I just let them sit until they felt like they had absorbed some water - about 30 minutes - then drained. Then I sprinkled sriracha on the shrimp (plenty hot after making the soup) and fried them in a little bit of oil. Cooked on both sides for a few minutes and removed. I then fried chopped onion and red pepper in the same pan, and added "fresh" (not powder, but frozen) ginger and garlic for the last few minutes. When done I added the shrimp broth, water and chicken bouillion cubes, and some soy sauce. It wasn't all that flavorful, so I added another boullion cube. After letting this cook awhile, the flavor was much better. When ready to eat, I added ramen-type noodles, they took maybe 5 - 6 minutes, then added the shrimp, which I cut in half first, and fungus strips to heat them through. For just throwing everything together (I started with just 1/2 pound shrimp), it was pretty good and I had no problem eating it for several days. The fungus strips were definitely a good addition; they gave just a little crunchy texture.
3 pkgs ramen, seasoning packet discarded
1 1/2 lbs med-large shrimp peeled and deveined
6 cups chicken, vegetable or seafood stock
2 tablespoons olive oil
1-2 tablespoons sriracha, depending on your heat level
3 tablespoons soy sauce
3 cloves garlic minced
1 teaspoon grated fresh ginger
1 1/2 tablespoons brown sugar
2 cups shredded green cabbage
3/4 cup carrots thinly sliced
3/4 cup sweet peppers thinly sliced
1/2 cup onion thinly sliced
juice of 1 lime
Cilantro [and sliced green onions]
In a skillet on medium heat add 1 tablespoon olive oil. Add shrimp, season with salt and pepper and cook for 1-2 minutes on each side or until firm and pink. Set aside.
In a large pot on medium-high heat add 1 tablespoon olive oil. Add carrots, onions, cabbage and peppers and cook for 2-3 minutes add garlic and ginger cook another minute. Add stock, soy sauce, brown sugar, lime juice, and sriracha. Mix until combined. Bring to a rapid boil then reduce heat to medium and let simmer for 8 minutes.
Add the dry ramen noodles to the broth and cook for another 2-3 minutes. Remove from heat and serve into bowls, add in shrimp and garnish with cilantro. [green onions]
**If you don't plan on eating this right away make the ramen noodles separately then add them together as served. The noodles soak up the broth and become more soggy if they sit for a long time.
4 servings
Easy Shrimp Ramen Bowl
from https://www.sizzlefish.com/
We started by making a spicy flavorful broth, then added in notes of ginger and garlic for added depth of flavor. Next up comes a bit of texture and flavor from the vegetables and those springy noodles to finish the bowl. Topped with a jammy egg.
4 Sizzlefish Wild Gulf Shrimp Packs (8 shrimp per pack)
1 TBSP Thai Chili Oil or Sesame Oil, if you are not looking for spicy
1 tsp Chili Powder, divided
1 tsp Sesame Oil
1 Small Yellow Onion, thinly sliced
1 tsp Freshly Grated Ginger
3 Garlic Cloves, minced
8 cups Chicken or Vegetable Broth
2 TBSP Lime Juice
1/4 cup Soy Sauce or Coconut Aminos
5 squares ramen noodles, about 15 ounces (discard any seasoning packet)
2 cups Chopped Bok Choy
16 oz Sliced Mushrooms
4 Soft Boiled Eggs, Hard Boiled Eggs or Poached Eggs
Optional Garnishes
Lime Slices
Shredded Carrots
Sliced Green Onions
Sesame Seeds
Fresh Cilantro
To Boil the Eggs
Bring a medium pot of water to a boil. Gently add 4 cold eggs to the pot, cover and boil for 6 minutes. At 6 minutes, shock the eggs in ice water and allow to cool. Peel eggs when ready to serve soup.
For the Ramen
Heat the Thai chili oil in large pot over medium heat. Add the shrimp and chili powder to the pot. Cook until the shrimp are firm and pink, stirring occasionally. Next, remove the shrimp from the pot and set
Add the sesame oil and sliced onion to the pot and cook for 5 minutes or until just translucent. Add the ginger and garlic to the onions and cook an additional minute.
Next add the broth, lime juice and soy sauce and bring to a boil.
Add the ramen, bok choy and mushrooms to the pot. Cook until the noodles are soft, about 3-4 minutes.
Once the noodles are cooked, add the shrimp back to the pot.
To serve, ladle the soup into bowls and serve with sliced boiled eggs and garnish as you like!
