2025 W35 R79 Miso-Sesame Shrimp & Bacon Ramen

• 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 3 cups water (6 cups for 4 servings), pork ramen stock concentrates, soy sauce, gochujang, and half the miso sauce 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 concentrates; cook, stirring, until shrimp are glazed and cooked through, 1-2 minutes more.