Easy Fail-Proof Shrimp Ramen
This easy shrimp ramen is sure to be a crowd-pleaser
Servings: 2 people
Equipment
- 1 medium pot
Ingredients
- 500 grams large shrimp
- 1 tbsp cajun seasoning
- 1 tbsp extra virgin olive oil
- 100 grams rice noodles or noodle of your choice
Soup base
- 700 ml kombu dashi stock or water or seafood broth
- ½ pc large yellow onion diced
- 6 cloves fresh garlic crushed
- 1 tsp MSG
- salt to taste
Toppings
- 1 pc small carrot julienned
- 100 grams bokchoy
- 4 to 5 pcs dried shitake mushrooms soak in water for at least 20 minutes then sliced to strips
- other toppings of choice
Instructions
Preparations
- Cook noodles according to package instructions. Strain and set aside.
- Blanch your soaked shitake mushrooms, bokchoy, and julienned carrots to remove the raw taste and cook slightly, about 3 minutes. Set aside. (I usually just boil them together to the same pot as they will all be ready at the same time.)
- Peel and devein the shrimp. Set aside the heads of the shrimp to be used for the soup.
Cooking
- Pat the shrimp dry and add cajun seasoning. In a pot at medium-high heat, add ½ tbsp olive oil. Once hot, sear shrimp until opaque (this means they're cooked), about 2 minutes per side. Set aside. Do not overcook or you'll get dry, dense, chewy shrimp.
- In the same pot without rinsing/cleaning (whatever is stuck to the pot is flavor), add the remaining ½ tbsp olive oil. Once hot, add in your onions and cook until transparent, about 3 minutes. Stir occasionally to make sure it doesn't burn or stick to the pot. Then add the garlic until aromatic, about 2 minutes.
- Add in the heads of the shrimp and stir until orange. Carefully scrape the bottom of the pan so the bits stuck to the bottom gets lifted and adds to the flavor.
- Pour in 700ml of the kombu dashi stock or water and boil. Reduce to simmer without a lid for about 5 minutes to let the flavors blend together.
- Meanwhile, assemble your bowls with the noodles at the bottom and the toppings arranged on top.
- In your simmering pot, press the shrimp heads to let out its juices using a fork or a spoon. Don't skip this step as it's flavor!
- Add in 1tsp MSG and salt to taste.
- Strain the soup to remove all the solids (onion, garlic, shrimp parts, etc.) and add to the bowls. Serve and eat hot!
Notes
- Kombu Dashi Stock is easy to make and it lends a seaweed-y and seafood-y flavor, adding to the overall taste. You can use this recipe to make your own, or substitute with water or a seafood broth if you don't have kombu dashi stock.
- Toppings. You can make this your own by adding toppings you want to eat, such as squid or shabu-shabu balls.