Recipe by minnie chef
Alton Brown's recipe for ramen noodles, shrimp, and veggies cooked in a neat little pouch. If you don't have time to devein shrimp, just buy them pre-shelled and deveined. Mirin is a sweet rice-wine used in Japanese cooking. It is similar to sake , but with a lower alcohol content and a high sugar content. Substitutes: I suppose sugar or corn syrup mixed with vinegar (preferably rice vinegar) or sake or sherry. Look up Weber's "Substitute Japanese Hon-Mirin" here on recipezaar!
- 2 (3 ounce) packages ramen noodles
- 1⁄2 cup dried mushroom, chopped
- 20 large raw shrimp, peeled and deveined
- 1⁄2 cup onion, finely chopped
- 1⁄2 cup scallion, sliced
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 teaspoon kosher salt
- 1 quart vegetable broth
- 1⁄2 cup mirin
- 1⁄4 cup soy sauce
- 4 teaspoons sesame oil
- 4 (18 inch) squares aluminum foil
Directions See How It's Made
- Preheat oven to 400 degrees F.
- Divide ramen noodles evenly in center of each of the 4 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 small opening to allow steam to escape. Place on cookie sheet and bake in oven 15 minutes. Serve immediately.