Welcome back to QCK!
This weekend was a combination of disgustingly hot and rainy, so I spent pretty much all of it inside watching Anthony Bordain’s No Reservations and working on this ramen recipe. It’s basically a revamp of a ramen recipe I posted a couple years ago that was good but could have been better. So I took some time to work out the kinks.
I love love love ramen because it’s just one of those dishes you can eat all year round and it works. If you’re feeling sick or sad or just need something a little extra, it does the trick. This recipe is fairly spicy, but it’s full of delicious umami flavors from sautéd onion and garlic and shrimp. I add a little bit of ginger and lemon grass to the broth for a sort of light, fragrant undertone and then top it with crushed peanuts for a but of crunch and cilantro and lime to brighten up the whole dish. Of course it has to be served with a soft boiled egg.
What I really love about this recipe is that you can make a big batch of the broth in a slow cooker and freeze it. When you’re ready to eat it, just that it out, boil the noodles in it and add whatever add ons you’d like. Being able to meal prep a large batch of soup is always great, especially right now with Covid. Because if you do get sick, you have something yummy, nutritious and easy to eat ready for you. Whether it’s this recipe or another favorite comforting soup that you enjoy, it’s something to think about right now. I like this recipe specifically when I’m sick because garlic, onion, and ginger are all really important to the immune system and because the heat clears out your sinuses, offering short term relief. It’s also just a really nice, easy to swallow way to get some extra protien when you’re not really feeling up to eating.
Substitutions and Add Ons
- Shrimp can be substituted for any shellfish (scallops, crab, lobster) or chicken.
- Peanuts can be substituted for cashews.
- You can also add broccoli, red bell pepper, mushrooms, bok choy, spinach, or corn.
|Prep: 5 Min||Cook: 15 Min||Category: Soup||Servings: 2|
- 1 Tbsp Sesame Oil
- 1/2 Small Yellow Onion, diced
- 2 Cloves Garlic, minced
- 1 1/2-inch Piece of Ginger, mined
- 8-10 Large Shrimp, peeled and deviened
- 1 Large Carrot, shredded (or use matchsticks)
- 1 1-inch Piece of Lemon Grass
- 2 Tbsp Gochujang
- 1 Tbsp Soy Sauce
- 1 Tbsp White Miso Paste, optional
- 1/2 tsp Fermented Chili Paste
- 1/2 tsp Sriracha
- 1 1/2 C Stock of Your Choosing (I use chicken stock) OR use the seasoning packet that comes with your ramen as directed.
- 1/2 C Water
- 5 oz Ramen Noodles, I use Lotus Foods Rice Ramen and just skip the flavor packet.
- 2 Eggs, optional
- Cilantro, for serving
- Crushed Peanuts, for serving
- Lime Wedges, for serving
- In a medium sauce pan, over medium-high heat, add sesame oil, onion, ginger, and garlic. Sauté until fragrant.
- Add shrimp and season with salt and pepper. Sear the shrimp 2-3 minutes on each side, then remove from pan and set aside for later.
- Prepare lemon grass by cutting a 1-inch piece. Using the handle of a knife or wooden spoon, smash the lemon grass so it breaks slightly.
- Add lemongrass and carrots to the pan and cook for one more minute.
- Add gochugaru, soy sauce, miso, fermented chili paste, and sriracha, stir well. Add stock and water, bring to a boil.
- In the meantime, start cooking the egg by bringing a small pot of water to a boil and gently adding the eggs to the water. Set a timer for 5 for a very runny yolk, 6 minutes for a slightly runny yolk, 7 minutes for a less runny yolk and 8+ minutes for hard boiled.
- Once the eggs are finished cooking, run them under cold water for one minute and peel off the shell.
- Once the ramen broth is boiling, add the ramen noodles and cook according to the directions on the package.
- Pour the finished ramen in a bowl and garnish with soft boiled egg, shrimp, cilantro, peanuts and lime wedges.
As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading!