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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Special equipment: 4 (18-inch) squares aluminum foil. Recipe has been edited to reflect reviewers comments. the Zaar robot thought 1 quart meant 1/4 cup of vegetable broth and I didn't catch it the first time. I've changed it to the proper 4 cups broth. Ingredients:
2 (3 ounce) packages ramen noodles |
1/2 cup dried mushroom, chopped |
20 large raw shrimp, peeled and deveined |
1/2 cup finely chopped onion |
1/2 cup sliced scallion |
1/2 teaspoon red pepper flakes (optional) |
1/2 teaspoon kosher salt |
4 cups vegetable broth |
1/2 cup mirin |
1/4 cup soy sauce |
4 teaspoons sesame oil |
Directions:
1. Preheat oven to 400 degrees F.
2. Divide ramen noodles evenly in center of each of the four 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.
3. In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.
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