Shrimp Ramen Bowl
Shichimi togarashi is a blend of spices used to flavor Japanese noodle bowls and adds a bit of spicy heat as well as citrus notes. If you are unable to find it, and still want some spice, try adding a little sriracha sauce and lemon pepper to the broth prior to serving.
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger root, peeled and minced
- 1 clove fresh garlic, peeled and minced
- 1 cup fresh shiitake, straw or button mushrooms, sliced
- 6 cups rich shrimp or chicken stock
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon white miso paste
- 2 whole soft-boiled eggs, peeled
- 1 pound medium-sized Texas wild caught shrimp, peeled and deveined
- 2 baby bok choy, cleaned and cut in half lengthwise
- 8 ounces dry ramen noodles
- 2 scallions, sliced thinly
- shichimi togarashi (Japanese spice mix)
- Start by making the broth. Heat a medium-sized saucepan over medium heat and add the oil, ginger, garlic and mushrooms. Sauté these items for a minute or until fragrant, but do not allow them to brown.
- Turn the heat to high and add the stock, soy sauce, sesame oil and miso paste; bring the mixture to a boil and then immediately reduce to a low simmer. Allow the broth to simmer lightly for about 10 minutes.
- Meanwhile, in a large saucepan, heat one gallon of water to boiling, then add the ramen noodles and cook for three or four minutes until tender, stirring occasionally and then drain. Divide the noodles between four warm bowls.
- Add the shrimp and bok choy to the stock and allow the shrimp to simmer for a couple of minutes until they turn pink and curl and the center is no longer translucent.
- Cut the eggs in half and place one in each bowl on top of the noodles. Ladle the broth, with the shrimp and bok choy over the noodles as well, dividing evenly between all four bowls.
- Garnish the bowls with the sliced scallions and a sprinkling of the Shichimi Togarashi if desired. Serve immediately.