Description
Craving a dish that brings a burst of flavor and warmth to your dining table?
Ingredients
Scale
- 1 disc Japanese ramen noodles
- 1 tbsp miso paste
- 1 tbsp kewpie mayo
- 1 tbsp soy sauce
- 1 tsp sesame oil
- A few baby bok choy leaves
- Boiling water (reserved from cooking noodles)
- 4–6 tiger shrimp (peeled and deveined)
- Shrimp Seasoning:
- Salt, black pepper
- Chili powder, paprika (to taste)
- Eggs:
- 2 large eggs (for jammy eggs)
- Egg Marinade:
- ¾ cup soy sauce
- ½ cup water
- ¼ cup brown sugar
- 7 garlic cloves, smashed or minced
- 3 stalks green onions, chopped
- Garnish:
- Chili oil
- Cilantro
- Red chilis, sliced
- Green onions, chopped
- Black sesame seeds
Instructions
- Begin by boiling the eggs to achieve that perfect jammy yolk. Gently place your eggs in a pot of boiling water and let them cook for exactly 6 minutes. Once done, crack the shells slightly and transfer the eggs immediately into an ice bath to halt further cooking. Cooling them quickly will make peeling easier and yield a tender, creamy yolk.
- For an added layer of flavor, prepare the marinade while the eggs cool. In a bowl, mix together soy sauce, water, brown sugar, garlic, and chopped green onions. Once your eggs have cooled and been peeled, immerse them in the marinade for at least 30 minutes, or ideally overnight if you want them to soak up a more intense flavor.
- With your eggs marinating, it’s time to cook the shrimp. Rinse the shrimp and pat them dry, then season them with salt, black pepper, chili powder, and paprika according to your heat preference. In a skillet, heat a drizzle of oil over medium-high heat and sear the shrimp for about 2–3 minutes on each side until they turn pink and form a ‘C’ shape, indicating they’re perfectly cooked.
- Next, bring a pot of water to a rolling boil and add the ramen noodles, cooking them according to package instructions. In the last few minutes of cooking, toss in the bok choy leaves to blanch them, adding a fresh crunch to the dish. Once done, reserve some of the noodle water for later, then drain the noodles and vegetables.
- In a serving bowl, combine miso paste, soy sauce, kewpie mayo, and sesame oil. Gradually add in some of the reserved hot noodle water, whisking until the mixture is smooth and well-combined. This flavorful broth base will elevate your ramen to the next level.
- It’s time to bring everything together! Add the cooked ramen noodles into the broth base, followed by your perfectly seared shrimp, halved marinated eggs, blanched bok choy, and a sprinkle of your favorite garnishes. Top with a drizzle of chili oil, fresh cilantro, sliced red chilis, chopped green onions, and a scattering of black sesame seeds for that perfect finishing touch.
Notes
For a vegan version, replace shrimp with tofu and use vegetable broth instead of the egg marinade.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: 1500 mg
- Protein: 30 g