Miso-Sesame Shrimp & Bacon Ramen
in Gochujang Broth with Bok Choy, Cabbage & Corn
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Pork Ramen Stock Concentrate
Miso Sauce Concentrate
(Contains Soy, Wheat)
(Contains Soy, Wheat)
Bok Choy and Napa Cabbage
Rice Wine Vinegar
Not included in your delivery
• 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.