Miso-Sesame Shrimp & Bacon Ramen
in Gochujang Broth with Bok Choy, Cabbage & Corn
- Wheat
- Soy
- Shellfish
- Milk
Miso is fermented anywhere from a few weeks to several years! The result? A salty paste that adds complexity and rich umami flavor to many Japanese dishes. For this big, steaming ramen bowl, miso is concentrated into a base for broth, then simmered with gochujang sauce, bok choy, and napa cabbage. The soup is ladled over springy ramen noodles and topped with sesame shrimp and crispy bacon for a soul-satisfying meal that’ll warm you through and through. You’ll have extra noodles too—perfect for a cozy night in, shared with friends!
Ingredients
2 unit
Scallions
2 clove
Garlic
1 thumb
Ginger
13.4 ounce
Corn
6 ounce
Ramen Noodles
(Contains: Wheat)
4 ounce
Bacon
2 unit
Pork Ramen Stock Concentrate
4 unit
Miso Sauce Concentrate
(Contains: Soy)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 tablespoon
Gochujang Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Sesame Oil
5 teaspoon
Rice Wine Vinegar
Not included in your delivery
1 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger. Drain corn.
• Once water is boiling, add noodles. Cook, stirring occasionally, until just tender, 1-2 minutes. • Drain and rinse noodles under cold water, 30 seconds. Toss with a drizzle of oil. • Wipe out pot.
• Slice bacon* crosswise into ¼-inch pieces. • Heat 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 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 (7 cups for 4 servings), pork ramen stock concentrates, soy sauce, gochujang, and half the miso sauce stock concentrates. (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. • Stir in bok choy and napa cabbage and half the corn (all for 4). Let simmer, covered, until ready to serve.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with salt and pepper. • Heat sesame oil in a large pan over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until mostly opaque, 2-3 minutes. • Stir in remaining miso sauce stock concentrates; cook, stirring, until shrimp is glazed and cooked through, 1-2 minutes more.
• Once bacon is cool enough to handle, roughly chop. • Stir 1 tsp vinegar (we sent more) and 1 TBSP butter into pot with soup. (For 4 servings, use 2 tsp vinegar and 2 TBSP butter.) • Divide half the noodles between bowls, then ladle veggies and half the broth over noodles. (You will have some noodles and broth left over— seconds!) Top with shrimp, bacon, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, complex broth; some found it too salty or bland and added extra seasoning 🍲.
- Ease of prep: While some found it quick and easy, others felt it was time-consuming with many steps.
- Suggestions: Consider adding a soft-boiled egg, mushrooms, or extra chili oil for more depth and heat.
- Portions: Generous servings; many had enough for leftovers or to feed additional people.
- Texture: Some felt the noodles became mushy; try adding them last or keeping separate until serving.
Reviews from our home cooks
For as long as it took and as much work as it was coordinating cooking everything, this really lacked cohesive flavor. The flavors didn't meld, the miso broth was okay, maybe even good, but the shrimp just tasted like plain shrimp and there were a ton of them and while normally that'd be great, with the lack of flavor it was an annoyance, the gochujang was on top of everything and didn't blend, the noodles were bland and as soon as I saw them I was disappointed, the same stock basic, bland HF noodles in every recipe with noodles, the roughage mix wasn't crunchy or soft, just there. I thought the next day maybe the flavors would have melded and they did, but they melded into a solid blandness. The bacon was super fatty and turned to mush very quickly in the soup (mushy bacon is a texture nightmare, especially when so fatty even if rendered a lot like I do). More salt and pepper didn't help much, already enough as it was. Disappointing, especially for an upgrade.
Oh God, I love these Ramen recipes! This one is a lovely blend of smokey Bacon and spicy Korean Gochujang-based broth. Quite the highlight of February recipes! 👩🍳🥓🍤🥬🍜😋
This Miso-Shrimp Ramen (I don't eat bacon) was the BEST Hello fresh ever. Absolutely delicious! We would order this meal every week if it was offered.
Too much sodium. Go with low sodium soy and miso sauces, or no salt on the shrimp. Also, more greens (more bok choy and/or napa cabbage) and exchange the corn for water chestnuts. But a really interesting idea!
This wasn't bad, it was just...different. The corn was a bit overpowering and the gochujang was totally lost in the mix of flavors. The shoyu ramen is still #1.
I definitely loved and was excited about this recipe. The flavor of the broth was amazing and was especially good when i had some of the saved leftovers. I do feel like there was a lot of corn and other things in the broth that made it less desirable for my taste (the broth was very chunky due to the corn and bok choy) and there were SO many leftovers, I wasnt sure what to do with it all.
Awesome recipe. Too bad that the bacon is not doubled with the double order as it leaves it lacking - I only had bacon flavor for half of the ramen as it would have been lost in the whole thing. Hopefully it will be corrected for future orders.
This was my fav recipe by far!! Perfect blend of ingredients, and left-overs enough for two. I never had a Ramen recipe, and this one will be tough to top! Thanks Hello Fresh!
I left the bacon out as i felt it would make the dish too heavy and that the bacon would overpower the shrimp. It was delicious with out the bacon
This ramen was delicious!! I cannot believe that I made ramen this good. This recipe is definitely a keeper.
