Creamy Miso Ramen with Shrimp

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Creamy Miso Ramen with Shrimp

Creamy but light, this shrimp chowder-inspired ramen combines briny clam broth and heavy cream with caramelized miso to create a rich, savory broth in record time. The noodle soup brims with radishes and snap peas alongside baby potatoes for a bountiful spring veggie twist. A good dose of freshly grated ginger adds nice spice and brightness, while thinly sliced snap peas are stirred in at the end for crisp, crunchy bites.

Rating

Ingredients

  • 3tablespoons unsalted butter
  • 1leek, light green and white parts only, thinly sliced crosswise (1 1/2 cups)
  • Salt and black pepper
  • 1garlic clove, minced
  • 1/4cup white miso
  • 8ounces baby or fingerling potatoes, sliced 1/4-inch thick (1 1/2 cups)
  • 1(8-ounce) bottle clam juice
  • 4(3.5-ounce) packages dried instant ramen noodles, seasoning packets discarded or reserved for another use
  • 1pound large peeled and deveined shrimp (tails off)
  • 1cup/4 ounces thinly sliced radishes
  • 1/4cup heavy cream
  • 1cup/3 ounces snap peas, thinly sliced diagonally
  • 2teaspoons grated fresh ginger
  • Chopped chives, for garnish
  • Hot sauce or chile oil (optional), for serving
Set base servings to enable scaling:

Directions

In a large Dutch oven or other heavy, lidded pot, melt the butter over medium. Add leeks, season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add the garlic and miso and cook, stirring to mash the miso until well blended and caramelized, 2 minutes.

Add potatoes, clam juice and 3 cups of water. Season with salt and pepper and bring to a boil over medium-high, stirring to lift up any browned bits from the bottom of the pot. Cover, decrease heat to medium-low and cook until potatoes are tender, about 15 minutes.

Meanwhile, in a pot of boiling water, cook ramen noodles until al dente and drain well. Divide among 4 bowls.

Add shrimp, radishes and cream to the chowder and mix well. Cover and poach shrimp over low until just cooked through and pink, 2 to 3 minutes. Stir in snap peas and ginger; season with salt and pepper.

Ladle chowder on top of the noodles. Garnish with chives and serve warm, with hot sauce on the side if using.

Nutrition

Info
Trans Fat: 0 gramsFat: 33 gramsCalories: 780Saturated Fat: 17 gramsUnsaturated Fat: 14 gramsSodium: 3063 milligramsSugar: 6 gramsFiber: 7 gramsCarbohydrate: 80 gramsProtein: 42 grams
Fish

Source: https://cooking.nytimes.com/recipes/1025404-creamy-miso-ramen-with-shrimp