25 min · 1 serving · @Peter Martin
High-Protein Shrimp Miso Ramen
A lighter homemade miso ramen with seared shrimp, mushrooms and noodles in a gingery, garlicky chicken-miso broth, topped with egg, seaweed and green onion.
Nutrition per serving
- 580 kcal
- 47 g protein
- 75 g carbs
- 11 g fat
Ingredients
- 100 g shrimp, peeled
- 1 egg
- ¼ onion, chopped
- 480 ml chicken stock
- 24 g miso paste
- ½ tbsp soy sauce
- 1 garlic clove, minced
- 5 g ginger, minced
- ¾ tsp red pepper flakes
- 1 pinch salt and pepper
- 1 handful mushrooms, sliced
- ¼ tbsp olive oil
- 84 g ramen noodles
- 1 green onion, sliced
- 1 sheet seaweed (nori), to serve
Steps
- Cook the egg in boiling water to your liking, then peel and halve it.
- Heat the olive oil in a pot and sauté the onion, ginger, garlic and red pepper flakes until fragrant.
- Add a small splash of stock and the shrimp, season with salt and pepper and flip once the underside turns pink.
- Stir in the miso, soy sauce and mushrooms, then pour in the rest of the stock and bring to a simmer.
- Add the noodles and cook until tender, then transfer to a bowl and top with the egg, green onion and seaweed.
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