Miso-Sesame Shrimp & Bacon Ramen

🥘 Ingredients

• bacon
  4 oz
• black pepper
• bok choy and napa cabbage
  8 oz
• butter (use 1 TBSP)
  2 tbsp
• cooking oil
  1 tsp
• corn
  13.4 oz
• garlic
  4 clove
• ginger
  2 thumb
• gochujang sauce
  2 tbsp
• miso sauce concentrate
  8 unit
• paper towels
• pork ramen stock concentrate
  4 unit
• ramen noodles
  12 oz
• rice wine vinegar (use 1 tsp)
  5 tsp
• salt
• scallions (separating whites from greens)
  2 unit
• sesame oil
  1 tbsp
• shrimp
  20 oz
• soy sauce
  4 tbsp

🍳 Cookware

• large pot
• strainer
• large pan

1. 

   1

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

   scallions: 2 unit (separating whites from greens), garlic: 4 clove, ginger: 2 thumb, corn: 13.4 oz
2. 

   2

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

   ramen noodles: 12 oz, cooking oil: 1 tsp
3. 

   3

   Slice bacon crosswise into 1/4-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, 5-8 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from pot.

   bacon: 4 oz
4. 

   4

   Heat pot with reserved bacon fat over medium-high heat. Add scallion whites, garlic, and ginger. Cook, stirring, until fragrant, about 30 seconds. Stir in 3 1/2 cups water (7 cups for 4 servings), pork ramen stock concentrate , soy sauce , gochujang sauce , and half the miso sauce concentrate . 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. Add bok choy and napa cabbage and half the corn (all the corn for 4 servings). Let it simmer covered, until ready to serve.

   pork ramen stock concentrate: 4 unit, soy sauce: 4 tbsp, gochujang sauce: 2 tbsp, miso sauce concentrate: 8 unit, bok choy and napa cabbage: 8 oz
5. 

   5

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

   shrimp: 20 oz, paper towels, salt, black pepper, sesame oil: 1 tbsp
6. 

   6

   Once bacon is cool enough to handle, roughly chop it. Stir rice wine vinegar and butter into the pot with the soup. For 4 servings, use 2 tsp vinegar and 2 TBSP butter. Place half the noodles in each bowl, then ladle vegetables and half the broth over the noodles. You will have extra noodles and broth for seconds! Top each bowl with shrimp, bacon, and scallion greens. Serve.

   rice wine vinegar: 5 tsp (use 1 tsp), butter: 2 tbsp (use 1 TBSP)