I watched Hailey Duff make a version of this on her cooking show The Real Girl’s Kitchen, and was IMMEDIATELY excited and inspired! I love Ramen. I love noodles. I love this recipe.
2 cups Chicken Broth
4 TBSP Rice Cooking Wine
2 TBSP Soy Sauce
1/2 lime, juiced
1 tsp Fish Sauce
2 tsp Dark Sesame Oil
1/2 tsp Chili Garlic Sauce
1 TBSP ginger, grated
2 packages Ramen (discard the soup mix powder packet)
1/2 cup Shitake Mushrooms, stem removed, sliced
16 raw Shrimp, peeled and deveined (I just buy a pack of frozen ones)
2 Shallots, chopped
1/4 cup Scallions, chopped
1 head Baby Broccoli, roughly chopped
3 large Carrots, shredded
4 large pieces of foil
4 large pieces of parchment paper
pre-heat oven to 400°
1.) For the broth, combine broth, wine, soy sauce, lime, fish sauce, sesame oil, chili garlic sauce and ginger in a medium-sized bowl. Stir to combine and set aside.
2.) Place parchment paper on top of foil. Break ramen noodle blocks in half and place one half in the center of each piece of parchment paper.
3.) Evenly distribute mushrooms, shrimp, shallots, scallions, broccoli and carrots among each “half” block of ramen.
4.) Gather parchment/foil around noodles and make a little bowl-like packet.
5.) Ladle approximately two cups of the broth into each packet and bring foil together to close.
6.) Place each packet into a rimmed baking sheet and bake for 15-20 minutes.
7.) Pour soup into four bowls and garnish with cilantro.
-ciao for now-
photo credit: Corrie Barto