Shrimp Shio Ramen with Bok Choy
A light seafood ramen. A deeply satisfying bowl for cold evenings.
- Prep
- 45 min
- Cook
- 50 min
- Total
- 1 hr 35 min
- Serves
- 4
- Level
- Advanced
Photo: Ryutaro Tsukata / Pexels
Make the toppings ahead and this bowl feels like a restaurant visit on a weeknight. Room-temperature eggs cook more evenly, whether you are rolling an omelette or soft-boiling for ramen. Shell-on shrimp stay juicier; peel them after cooking and they keep their curl and sweetness. Serve it with green tea or a crisp, cold drink.
Method
Warm the stock with the ginger, garlic and a square of kombu. Simmer gently for 30 minutes, then remove the aromatics.
Make the shio tare: dissolve 1 tablespoon salt in 1/4 cup sake with a strip of kombu and a few drops of yuzu or lemon.
Lower the eggs into boiling water for exactly 6 minutes 30 seconds, then ice, peel and soak in a soy-mirin marinade overnight if you can.
Saute the shrimp shells in oil until red, add to the broth for 15 minutes for extra flavor, then poach the peeled shrimp for 2 minutes.
Prepare the toppings: blanch the bok choy for 1 minute.
Cook the noodles in a large pot of unsalted boiling water according to the package, usually 90 seconds to 2 minutes, then drain very well.
Put 2 to 3 tablespoons of tare in each warmed bowl, ladle in about 1 1/2 cups of hot broth and stir. Add the noodles and fold them once so they lie flat.
Top with shrimp, bok choy and eggs and serve immediately.
Chef's note
Cook noodles in a big pot of unsalted water so they do not get gummy.
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