Ramen with Shrimp + Mushrooms
To be honest I’ve never loved Ramen, but I also didn’t have proper ramen until recently. I remember in college everyone bought the packets and lived off of them, and I just couldn’t get behind it. That said I had an itch to try and make it at home! Ramen traditionally uses the curly noodles but I’m not super into those so I decided to use a thin rice noodle instead. I don’t want to mislead you into thinking this is how ramen is typically prepared because it is not. I kept this super simple, and wanted to use minimal pots for an easy clean up. I absolutely love how this dish turned out!
Let’s start with the base. I purchased a ramen broth from Sprouts because when I was originally going to make this recipe a couple weeks ago it was going to be a quick weeknight dinner. However, I ended up doing some cooking for Thanksgiving that week and had plenty of leftovers! So when I did decide to make it, I took a little more time to add in more flavor. That said, you can use the ramen broth or a beef/chicken/or veggie broth. I decided to do a shrimp because I think it is delicious in meals like this, and because you can throw it right in the broth to cook. You don’t have to worry about cooking it beforehand like you would other meats.
For the toppings you can get creative! I stuck with some of the classics like cilantro, avocado, bean sprouts, and jalapeno. If you have others that you enjoy, go for it. This is such a cozy, warm, feel-good dish! I will definitely be making it throughout the winter, and hope you do too!
Ramen with Shrimp + Mushrooms
Ingredients
- 1/2 yellow onion (chopped into 2 large chunks)
- Fresh ginger
- 1 garlic clove
- 32 ounces Ramen broth*
- 1 tbsp. soy sauce
- 1 tbsp. fish sauce
- 1 cup sliced baby bella mushrooms
- 1/2 lb. shrimp (peeled)
- 4 oz. thin rice noodles
- 1/2 avocado cubed
- Bean sprouts
- Cilantro
- Chopped scallions
- Sliced jalapeno
- Juice of 1/2 a lime
- 1 soft boiled egg
Instructions
- Place a dutch oven over medium heat on the stove top. Add the 2 large chunks of onion, and a chunk of fresh ginger. Let these ingredients dry roast for a few minutes, until the onion is slightly charred. Watch it closely as to not burn it.
- Pour the broth over the onion and ginger. Add garlic clove, soy sauce, and fish oil. Place lid on and bring to a low simmer for 10-12 minutes. Remove the onion, garlic, and turmeric chunks from the soup. Add in the mushrooms and continue to let simmer for 7 minutes. Add in the shrimp and let simmer 4 more minutes. Finally, add in the noodles and let simmer 3 minutes - stirring constantly after you add in the noodles.
- Remove from heat and pour into bowls. Add toppings of choice! To make the soft boiled egg - bring a pot of water to a boil. Place a room temp egg in the pan (it doesn't necessarily have to be room temp, but let it sit out for a few minutes before adding it to the boiled water or else the contrast from the cold and the heat will cause it to crack) and let it boil for 7-8 minutes - no longer. Remove and place in a bowl of cold water. Let cool and then remove the peel and cut in half.
Notes:
I happened to find ramen broth, but feel free to simply use beef/chicken/vegetable broth. You will still get plenty of flavor from the additional ingredients.