Shrimp Ramen
The rich chicken broth is elevated with hints of soy and Worcestershire sauce, while instant ramen ensures quick, satisfying comfort. The shrimp, gently cooked to perfection, adds a delicate sweetness, balanced by the aromatic crunch of fresh chives.
Ingredients
- 12 ounces medium shrimp peeled and halved lengthwise (approximately 20 shrimp)
- 8 ounces bacon finely chopped
- 5 garlic cloves thinly sliced
- 2 cups shiitake mushrooms stemmed and sliced (around 6 ounces)
- 7 cups low-sodium chicken broth
- 2 packages instant ramen noodles 3 ounces each, seasoning packets discarded
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons fresh chives cut into 1-inch pieces
Instructions
- Begin by placing the bacon in a cold medium saucepan. Heat over medium-high, stirring intermittently, until the bacon turns golden, which should take about 6 minutes. Remove all but 3 tablespoons of the rendered bacon fat from the pan.
- Introduce the sliced garlic to the saucepan, cooking and stirring until it turns golden, approximately 3 minutes. Add the shiitake mushrooms and continue to cook, stirring frequently, until they are browned, about 6 minutes.
- Pour the chicken broth into the saucepan, along with the soy sauce and Worcestershire sauce. Increase the heat and bring the mixture to a boil. Incorporate the ramen noodles, boiling until tender, about 2 minutes.
- Take the saucepan off the heat and gently stir in the halved shrimp. Allow the shrimp to cook in the residual heat of the broth for 1 to 2 minutes or until they are fully cooked.
- Serve the ramen hot, garnished with fresh chives for a finishing touch.