Miso-Sesame Shrimp & Bacon Ramen

🥘 Ingredients

• bacon
  4 strips
• black pepper
  1 tsp
• bok choy and napa cabbage
  1 unit
• butter
  1 unit
• cooking oil
  1 tbsp
• corn
  1 c
• garlic
  4 cloves
• ginger
  1 unit
• gochujang sauce
  1 unit
• miso sauce concentrate
  1 unit
• pork ramen stock concentrate
  1 unit
• ramen noodles
  2 packets
• rice wine vinegar
  1 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sesame oil
  1 tbsp
• shrimp
  8 oz
• soy sauce
  1 unit

🍳 Cookware

• large pot
• large pan

1. 

   1

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

   scallions: 2 stalks, garlic: 4 cloves, ginger: 1 unit, corn: 1 c
2. 

   2

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

   ramen noodles: 2 packets, cooking oil: 1 tbsp
3. 

   3

   Slice bacon crosswise into ¼-inch pieces. Heat the 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, ⏱️ 8 minutes . Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pot.

   bacon: 4 strips
4. 

   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 3½ cups water, pork ramen stock concentrate , soy sauce , gochujang sauce , and half the miso sauce concentrate . Be sure to scrape up any browned bits at the bottom of the pot. Bring to a boil, then reduce heat to low. Stir in bok choy and napa cabbage and half the corn. Let simmer, covered, until ready to serve.

   pork ramen stock concentrate: 1 unit, soy sauce: 1 unit, gochujang sauce: 1 unit, miso sauce concentrate: 1 unit, bok choy and napa cabbage: 1 unit
5. 

   5

   Rinse shrimp under cold water, then pat dry with paper towels. Season all over with salt and black 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, ⏱️ 3 minutes . Stir in remaining miso sauce concentrate; cook, stirring, until shrimp is glazed and cooked through, ⏱️ 2 minutes more.

   shrimp: 8 oz, salt: 1 tsp, black pepper: 1 tsp, sesame oil: 1 tbsp
6. 

   6

   Once bacon is cool enough to handle, roughly chop. Stir 1 tsp rice wine vinegar and 1 tbsp butter into pot with soup. Divide half the noodles between bowls, then ladle veggies and half the broth over noodles. You will have some noodles and broth left over for seconds. Top with shrimp, bacon, and scallion greens. Serve.

   rice wine vinegar: 1 tbsp, butter: 1 unit