Recipe by Sandi (From CA)
Courtesy Alton Brown from The Food Network. Special equipment: 4 (18-inch) squares aluminum foil. Recipe has been edited to reflect reviewers comments... the Zaar robot thought 1 quart meant 1/4 cup of vegetable broth and I didn't catch it the first time. I've changed it to the proper 4 cups broth.
Top Review by mama smurf
Made for our lunch and for the All Aboard the LOVE Train tag game...glad I did. I followed the instructions only using low sodium soy sauce and I left out the salt. I closed the top to the packets and had no problem with the noodles but I also used a little more broth. Very delicious. Thanks for posting.
- 2 (3 ounce) packages ramen noodles
- 1⁄2 cup dried mushroom, chopped
- 20 large raw shrimp, peeled and deveined
- 1⁄2 cup finely chopped onion
- 1⁄2 cup sliced scallion
- 1⁄2 teaspoon red pepper flakes (optional)
- 1⁄2 teaspoon kosher salt
- 4 cups vegetable broth
- 1⁄2 cup mirin
- 1⁄4 cup soy sauce
- 4 teaspoons sesame oil
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Divide ramen noodles evenly in center of each of the four pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.
- In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.