Japanese-Style Spicy Shrimp Miso Ramen

🥘 Ingredients

• bok choy and napa cabbage
  8 oz
• chili flakes
  1 tsp
• cooking oil
  1 tsp
• corn
  2 unit
• ginger
  2 thumb
• miso sauce concentrate
  4 unit
• ponzu sauce
  36 ml
• ramen noodles
  9 oz
• rice wine vinegar
  2 tbsp
• scallions
  4 unit
• seafood stock concentrate
  2 unit
• sesame seeds
  2 tbsp
• shrimp
  20 oz

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce. Trim and thinly slice scallions (separating whites and greens). Peel and mince or grate ginger . Drain and rinse corn .

   scallions: 4 unit, ginger: 2 thumb, corn: 2 unit
2. 

   2

   Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add scallion whites, ginger, corn, and chili flakes to taste (we used 1/4 tsp; 1/2 tsp for 4). TIP: For less heat, skip adding the chili flakes here and simply save some for serving! Cook, stirring occasionally, until corn begins to brown slightly, ⏱️ 3 minutes .

   cooking oil: 1 tsp, chili flakes: 1 tsp
3. 

   3

   Add 4 cups water (7.5 cups for 4 servings) to pot with veggies. Stir in miso sauce concentrate , seafood stock concentrate , ponzu sauce , and 1 TBSP of rice wine vinegar (use only 1 TBSP; you have extra). (Be sure to measure the vinegar - we sent more!) Bring to a boil.

   miso sauce concentrate: 4 unit, seafood stock concentrate: 2 unit, ponzu sauce: 36 ml, rice wine vinegar: 2 tbsp
4. 

   4

   Meanwhile, rinse shrimp under cold water. Once broth is boiling, stir in shrimp and ramen noodles . Return to a boil. Cook, stirring occasionally, until shrimp are cooked through and noodles are tender, ⏱️ 3 minutes .

   shrimp: 20 oz, ramen noodles: 9 oz
5. 

   5

   Once shrimp are cooked, add bok choy and napa cabbage to pot. Stir to combine; turn off heat.

   bok choy and napa cabbage: 8 oz
6. 

   6

   Divide ramen between bowls. Top with scallion greens and sesame seeds . Serve with any remaining chili flakes on the side for sprinkling to taste.

   sesame seeds: 2 tbsp