Ramen Shrimp Pouch

READY IN: 35mins
Recipe by bsneary

REAL ramen.

Top Review by mama smurf

Made for Fall PAC 2012 tag game and it was a wise choice. We had been gone all day and wanted something light and tasty and this was it. I did cut the recipe in half and used chicken broth (that is what I had) and added some minced garlic and snow peas halved. I do think next time I will add a little fresh ginger and a tad bit of brown sugar (DH said he would have liked it a little sweet). Definately a keeper and going into my Favorites of 2012 cookbook for the ease and taste. P.S. you could add any vegie that you had available to help clean out the fringe.

Ingredients Nutrition


  1. Preheat oven to 400 degrees F.
  2. Cut 4 18 inch squares of alluminum foil.
  3. Divide ramen noodles evenly in center or each of the 4 pieces of aluminum foil. Stack the following ingredients on top of the nodles: mushrooms, shrimp, oinions, 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.
  4. In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. distribute liquid evenly among pakets. Press fill together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes.
  5. Serve immediately.

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