Prep 20 mins
Cook 25 mins
Sweet, spicy and soupy. The best recipe from Alton Brown's, "I'm Just Here for the Food".
- 1 teaspoon olive oil
- 1 teaspoon sesame oil
- 8 ounces brown button mushrooms
- 1 (3 ounce) package ramen noodles
- 2 (8 ounce) halibut fillets (or try salmon) or 2 (8 ounce) other mild white fish (or try salmon)
- kosher salt
- fresh ground pepper
- 1 tablespoon honey
- 1 pinch chili flakes
- 6 medium shrimp, peeled and deveined (I used 8)
- 1⁄2 sweet onion, sliced
- 4 scallions, sliced
- 1 garlic clove, minced
- 2 tablespoons soy sauce
- 1⁄4 cup mirin
- 2 cups miso or 2 cups vegetable broth
- Preheat the oven to 400 degrees F.
- Heat a saute' pan over high heat, add the oils, then add the mushrooms and toss; to cook until caramelized, about 3-4 minutes. Transfer to a plate and set aside.
- Break the "loaf" of noodles into 2 equal parts.
- Season the fish with salt and white pepper, spread a little honey on each filet, and sprinkle with chili flakes.
- Line the serving bowls with aluminum foil, making sure there is a lot hanging over the edges.
- Lay one half-loaf of noodles in each bowl and top with the fish.
- Spread the shrimp, mushrooms, and onions around the bottom. Top with the scallions.
- Pull the foil up and around the food and crimp it to seal, leaving one tiny opening in each pouch.
- Mix the liquids together (soy sauce, mirin and miso or veg stock) and pour half into each pouch and then seal.
- Set the pouches on a baking sheet and place in the oven for 22-25 minutes.
- Set the pouches back in the bowls and open at the table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the "soup".