Spicy Shrimp Miso Ramen with Jammy Egg
plus Bok Choy, Cabbage & Corn
- Fish
- Soy
- Wheat
- Eggs
- Shellfish
- Sesame
These loaded shrimp ramen bowls are as impressive as they are satisfying! They're packed with tender noodles, sweet corn, cabbage, and bok choy, and topped with perfect boiled eggs that are firm on the outside and perfectly soft in the middle. Sprinkle with scallions, sesame seeds, and chili flakes, then dig right in.
Ingredients
18 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
5 teaspoon
Rice Wine Vinegar
2 unit
Eggs
(Contains: Eggs)
1 unit
Seafood Stock Concentrate
(Contains: Fish, Shellfish)
4 ounce
Bok Choy and Napa Cabbage
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
1 teaspoon
Chili Flakes
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 thumb
Ginger
1 unit
Corn
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Place eggs* in a small pot (medium pot for 4 servings) with enough water to cover by 2 inches. Cover and bring to a boil. Once water is boiling, turn off heat. Keep covered off heat until eggs are cooked to desired doneness (6-7 minutes for a jammy yolk; 9-10 minutes for a firmer yolk).
Once eggs are cooked, uncover and drain, keeping eggs in pot. Cover eggs with cold water. Set aside to cool. (You'll peel the eggs later.)
While eggs cook, wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Drain and rinse corn.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add scallion whites, ginger, corn, and chili flakes to taste (we used ¼ tsp; ½ tsp for 4). (TIP: For less heat, skip adding the chili flakes here and simply save some for serving!) Cook, stirring occasionally, until corn begins to brown slightly, 2-3 minutes.
Add 4 cups water (7½ cups for 4 servings) to pot with veggies. Stir in miso sauce concentrates, seafood stock concentrate, ponzu, and 1 TBSP vinegar (2 TBSP for 4). (Be sure to measure the vinegar—we sent more.) Bring to a boil.
Meanwhile, rinse shrimp* under cold water.
Once broth is boiling, stir in shrimp and noodles. Return to a boil. Cook, stirring occasionally, until shrimp are cooked through and noodles are tender, 2-3 minutes.
Once shrimp are cooked, add bok choy and napa cabbage to pot. Stir to combine; turn off heat.
Once eggs are cool enough to handle, peel and halve. TIP: Rinse peeled eggs to remove any shell fragments before halving.
Divide ramen between bowls. Top with eggs, scallion greens, and sesame seeds. Serve with remaining chili flakes to taste.
