Creamy Miso Ramen With Shrimp
Published May 23, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 1leek, light green and white parts only, thinly sliced crosswise (1½ cups)
- Salt and black pepper
- 1garlic clove, minced
- ¼cup white miso
- 8ounces baby or fingerling potatoes, sliced ¼-inch thick (1½ cups)
- 1(8-ounce) bottle clam juice
- 4(3.5-ounce) packages dried instant ramen noodles, seasoning packets discarded or reserved for another use
- 1pound large peeled and deveined shrimp (tails off)
- 1cup/4 ounces thinly sliced radishes
- ¼cup heavy cream
- 1cup/3 ounces snap peas, thinly sliced diagonally
- 2teaspoons grated fresh ginger
- Chopped chives, for garnish
- Hot sauce or chile oil (optional), for serving
Nutritional analysis per serving (4 servings)
780 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 80 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 42 grams protein; 3063 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven or other heavy, lidded pot, melt the butter over medium. Add leeks, season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add the garlic and miso and cook, stirring to mash the miso until well blended and caramelized, 2 minutes.
- Step 2
Add potatoes, clam juice and 3 cups of water. Season with salt and pepper and bring to a boil over medium-high, stirring to lift up any browned bits from the bottom of the pot. Cover, decrease heat to medium-low and cook until potatoes are tender, about 15 minutes.
- Step 3
Meanwhile, in a pot of boiling water, cook ramen noodles until al dente and drain well. Divide among 4 bowls.
- Step 4
Add shrimp, radishes and cream to the chowder and mix well. Cover and poach shrimp over low until just cooked through and pink, 2 to 3 minutes. Stir in snap peas and ginger; season with salt and pepper.
- Step 5
Ladle chowder on top of the noodles. Garnish with chives and serve warm, with hot sauce on the side if using.
Private Notes
Comments
Skip the potatoes and go with asparagus as suggested. I also added carrots and scallions, and garnished with chopped cilantro. Coconut milk was the perfect touch rather than cream. Everyone loved it.
Why not make the broth from the shrimp shells? Just boil them up with a bayleaf, a few peppercorns and salt to taste. Once at a rolling boil, skim anything that rises to the top, reduce heat and simmer for about 10-15 minutes, then discard solids, pour through a fine sieve and voila!
Just made this with shrimp stock (from the shells) and a few dashes of sesame chili oil at the end. I used mushrooms, snap peas and red peppers instead of radishes. It was delicious and I will definitely make it again. I considered excluding the milk but found that it really gave the liquid that classic ramen feel and texture. Thanks for a fantastic recipe.
We loved this though I made a few changes: removed cream, leak, chili oil and chive garnish and added mtaiki mushrooms, basil, baby spinach and chopped ginger
Incredible taste and so fun to make. I didn’t have clam juice so used a fish sauce/olive brine combo and it came out awesome.
I used bay scallops instead of shrimp because I had them. Otherwise followed instructions as written. Wow! Sooo good.
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