---
title: Miso-Sesame Shrimp & Bacon Ramen
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/miso-sesame-shrimp-and-bacon-ramen-61d4c73a1123a927e658fc7a
servings: 2
prep_time: "15 minutes"
cook_time: "25 minutes"
time_required: "40 minutes"
difficulty: Medium
allergens:
  - Wheat
  - Soy
  - Shellfish
  - Milk
tags:
  - Asian
  - Seafood
  - Comfort Food
  - Umami
rating: 4.5
rating_count: 3800
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: Many loved the rich, complex broth
  - theme: Ease of prep
    text: Some found it quick and easy, others felt it was time-consuming
image: "https://images.recipes.furrysalamander.com/miso-sesame-shrimp-bacon-ramen.avif"
---
Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Trim and thinly slice @scallions{2%stalks}, separating whites from greens. Peel and mince or grate @garlic{4%cloves}. Peel and mince or grate @ginger{1%unit}. Drain @corn{1%cup}.

Once water is boiling, add @ramen noodles{2%packets}. Cook, stirring occasionally, until just tender, ~{2%minutes}. Drain and rinse noodles under cold water, ~{30%seconds}. Toss with a drizzle of @cooking oil{1%tbsp}. Wipe out pot.

Slice @bacon{4%strips} 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.

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{1%unit}, @soy sauce{1%unit}, @gochujang sauce{1%unit}, and half the @miso sauce concentrate{1%unit}. 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{1%unit} and half the corn. Let simmer, covered, until ready to serve.

Rinse @shrimp{8%oz} under cold water, then pat dry with paper towels. Season all over with @salt{1%tsp} and @black pepper{1%tsp}. Heat @sesame oil{1%tbsp} 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.

Once bacon is cool enough to handle, roughly chop. Stir 1 tsp @rice wine vinegar{1%tbsp} and 1 tbsp @butter{1%unit} 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.