HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMiso Sesame Shrimp & Bacon Ramen
Miso-Sesame Shrimp & Bacon Ramen

Miso-Sesame Shrimp & Bacon Ramen

in Gochujang Broth with Bok Choy, Cabbage & Corn

Winter Warmers
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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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


2 clove


1 thumb


13.4 ounce


6 ounce

Ramen Noodles


4 ounce


2 unit

Pork Ramen Stock Concentrate

4 unit

Miso Sauce Concentrate


2 tablespoon

Soy Sauce

(ContainsWheat, Soy)

1 tablespoon

Gochujang Sauce

(ContainsWheat, Soy)

4 ounce

Bok Choy & Napa Cabbage

10 ounce



1 tablespoon

Sesame Oil

5 teaspoon

Rice Wine Vinegar

Not included in your delivery

1 teaspoon

Cooking Oil

1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories830 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate63 g
Sugar10 g
Dietary Fiber6 g
Protein33 g
Cholesterol260 mg
Sodium3130 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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• 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.