Shrimp joins bacon and mushrooms in a chicken broth for this simple ramen.
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 |
Ingredients
- 8 ounces bacon, chopped
- 5 garlic cloves, thinly sliced
- 2 cups sliced stemmed shiitake mushrooms (about 6 ounces)
- 7 cups low-sodium chicken broth
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- Two 3-ounce packages instant ramen noodles (flavor packets discarded)
- 12 ounces peeled medium shrimp, halved lengthwise (about 20 shrimp)
- 2 tablespoons 1-inch-long pieces fresh chives
Instructions
- Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes.
- Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes.
- Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 534 |
| Total Fat | 33 g |
| Saturated Fat | 12 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 25 g |
| Cholesterol | 75 mg |
| Sodium | 1551 mg |
Reviews
I put some wasabi in, and it worked really well.
Nice and easy.
It’s a great starting point. Added celery, baby spinach, thinly sliced cabbage. I never buy wosterchire sauce- I use fish sauce.
Delicious! Made a brother with shrimp shells, ginger, garlic, soy sauce, and dry sherry. Added celery, kale, peas, and carrots along with the other items. Would definitely make this again.
This was a great jumping-off point for some free styling for me — I added ginger at the same time as the garlic, used half ginger-miso and half chicken stock for the broth, added sliced green onions, a dash of sesame oil and a slit serrano chili during boiling which I removed before serving for a little heat, and I garnished with green onion tops. My son and husband DEVOURED it!
Great recipe. It does need salt and a little spice. We like spice in our house so we added the Bravado Spice Company’s hot sauce Aka Miso to it and it gave it a nice heat.
Lemme start by stated that this was SUPER easy. I’m newly married and new to cooking and this was super easy. I don’t like ramen but my husband and his two best friends do. The three DEVOURED this meal and are already requesting it again. Lol. Add salt and pepper and it’ll add more taste.
I made this last night. After I put in the broth, soy and Worcestershire sauces and tasted, it lacked salt. I put several more splashes of both the soy and Worcestershire sauces and added about a teaspoon or so of salt and it made all the difference! It was delectable. The bacon really adds a depth of flavor without it being too ‘bacon-y’. Just amazing. I sent the recipe to my son who also loves to cook and loves ramen!
This makes a delicious ramen!
In place of the chicken broth (since I didn’t have any), I used a 4-cup box of both ramen broth and miso broth. My bacon was fairly lean so I didn’t remove any of the bacon grease. I also added 2 tbsp. miso paste after adding the mushrooms.
I used thicker soba noodles but it would be equally delicious with the thin noodles, if you prefer.
I served the soup over sheets of dried seaweed and topped with chopped green onion, sesame seeds, chili oil and sesame oil.
I’ll definitely make this again… very simple, delicious recipe. Oh, and this was my first attempt at ramen, so it was a win all around!
This was a yummy recipe – the broth was very good although I did add a touch more soy sauce and Worcestershire sauce plus some garlic salt. My family loved it (my son and husband with an addition of Sriracha).