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.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
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
- ¼cup 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
- ¼cup 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
Instructions
Step 1
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.Step 2
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.Step 3
Meanwhile, in a pot of boiling water, cook ramen noodles until al dente and drain well. Divide among 4 bowls.Step 4
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.Step 5
Ladle chowder on top of the noodles. Garnish with chives and serve warm, with hot sauce on the side if using.