Miso-Sesame Shrimp & Bacon Ramen
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Miso-Sesame Shrimp & Bacon Ramen

Miso-Sesame Shrimp & Bacon Ramen

in Gochujang Broth with Bok Choy, Cabbage & Corn

Miso adds complexity and rich umami flavor to many Japanese dishes. For this big, steaming ramen bowl, miso is concentrated into a base for broth, then simmered with gochujang sauce, bok choy, corn, and napa cabbage. The soup is ladled over springy ramen noodles and topped with sesame shrimp and crispy bacon for a warming and soul-satisfying meal. You’ll have extra noodles too—perfect for a cozy night in, shared with friends!

Tags:
Seasonal
Allergens:
Wheat
Soy
Shellfish
Sesame
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

2 clove

Garlic

1 thumb

Ginger

1 unit

Corn

4.5 ounce

Ramen Noodles

(Contains Wheat)

4 ounce

Bacon

2 unit

Pork Ramen Stock Concentrate

4 unit

Miso Sauce Concentrate

(Contains Soy)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

½ ounce

Gochujang Sauce

(Contains Soy, Wheat)

4 ounce

Bok Choy and Napa Cabbage

10 ounce

Shrimp

(Contains Shellfish)

1 tablespoon

Sesame Oil

(Contains Sesame)

5 teaspoon

Rice Wine Vinegar

Not included in your delivery

Cooking Oil

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories900 kcal
Fat44 g
Saturated Fat14 g
Carbohydrate81 g
Sugar15 g
Dietary Fiber5 g
Protein40 g
Cholesterol265 mg
Sodium4660 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Paper Towel
Large Pan

Instructions

Prep
1

• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger. Drain corn.

Cook Noodles
2

• Once water is boiling, add noodles. Cook, stirring occasionally, until just tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds. Toss with a drizzle of oil. • Wipe out pot.

Cook Bacon
3

• Slice bacon* crosswise into 1⁄4-inch pieces. • Heat dry pot used for noodles over medium-high heat. Add bacon in an even layer; cook, stirring occasionally and adjusting heat if browning too quickly, until crispy, 5-8 minutes. • Turn off heat; transfer to a paper-towel- lined plate. Carefully discard all but a thin layer of bacon fat from pot.

Make Soup
4

• Heat pot with reserved bacon fat over medium-high heat. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, 30 seconds. • Stir in 3 cups water (6 cups for 4 servings), pork ramen stock concentrates, soy sauce, gochujang, and half the miso sauce concentrates. (TIP: Be sure to scrape up any browned bits at the bottom of the pot—these specks are full of flavor!) Bring to a boil, then reduce heat to low. • Stir in bok choy and napa cabbage and half the corn (all for 4). Let simmer, covered, until ready to serve.

Cook Shrimp
5

• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. • Heat sesame oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until mostly opaque, 2-3 minutes. • Stir in remaining miso sauce concentrates; cook, stirring, until shrimp are glazed and cooked through, 1-2 minutes more.

Finish & Serve
6

• Once bacon is cool enough to handle, roughly chop. • Stir 1 TBSP butter and 1 tsp vinegar (we sent more) into pot with soup. (For 4 servings, use 2 TBSP butter and 2 tsp vinegar.) • Divide half the noodles between bowls, then ladle veggies and half the broth over noodles. (You will have some noodles and broth left over— seconds!) Top with shrimp, bacon, and scallion greens. Serve.

Bacon is fully cooked when internal temperature reaches 145°.

Shrimp are fully cooked when internal temperature reaches 145°.