Creamy Miso Ramen With Shrimp
Published May 23, 2024
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons unsalted butter
- 1leek, light green and white parts only, thinly sliced crosswise (1½ cups)
- Salt and black pepper
- 1garlic clove, minced
- ¼cup white miso
- 8ounces baby or fingerling potatoes, sliced ¼-inch thick (1½ 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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
780 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 80 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 42 grams protein; 3063 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
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Rachel
Very tasty- used coconut milk and bok choy.
LR
6/7/2024. Also used ⅓ cup of cream instead of ¼ to balance extra liquid.
Emcooks
Skip the potatoes and go with asparagus as suggested. I also added carrots and scallions, and garnished with chopped cilantro. Coconut milk was the perfect touch rather than cream. Everyone loved it.
Robine
Delicious. I substituted chicken broth for clam juice and Greek yogurt for heavy cream.
James
Great Ramen Soup!
Mike
One serving exceeds the daily recommended limit of sodium!
additional cooking notes
If you want it more like ramen broth, instead of chowder, add 2-3 extra cups of water. Extremely delicious recipe though. Will definitely make again
joe
Delicious. The potatoes feel superfluous, feel free to skip them if you want to stay lighter. Definitely add a squeeze of lemon/lime at the end for brightness. I added more liquid than it called for. Also I waited to add the radishes with the snap peas so they wouldn’t get soggy. It was great!
erin
So so so good! Everyone loved this! I started following the recipe but realized there wouldn’t be enough liquid, so I added more miso and water. And more veggies; baby bok choy was a great addition. Next time will use less cream, but def NOT no cream. Also added some white wine, one ramen seasoning packet (out of three packages used) and lime juice. I’m thinking about tofu, carrots and mushrooms for next time. And…it took slow me more like 90 minutes
denise
Just made this with shrimp stock (from the shells) and a few dashes of sesame chili oil at the end. I used mushrooms, snap peas and red peppers instead of radishes. It was delicious and I will definitely make it again. I considered excluding the milk but found that it really gave the liquid that classic ramen feel and texture. Thanks for a fantastic recipe.
Cameroda
Made according to the recipe for the broth, but b/c only two of us used two packages of ramen, which means we have leftover broth as well as a small amount of noodles. I added the grated ginger and radishes a bit early to let the flavor meld and soften the veggies. Very tasty broth! So, if I want extra ramen noodles for the leftovers I'll make another package, but the sauce was perfect with the noodles we had, and the leftovers look saucy but delicious. Will make again.
maryanne
Very, very salty w no added salt. Miso? Clam broth? Added extra cup water and extra cream = more broth! No potatoes...used 1 cup sliced fat spring asparagus 5 min before shrimp, radishes and cream. No chives, garnished w 1/4. C cilantro. Seasoned w lime juice, sriracha or gochugang at table. Very good. Not as written, but worked well.
Laura
This did not work for me. The color of the broth was very unappetizing and the shrimp, potatoes and radishes took on the same hue. I was looking forward to a bright, crispy spring bowl and that is not what happened. A waste of good ingredients.
Luis
I love clam juice but in this case I prefer dashi. You can get excellent dashi that comes in steeping bags in a number of sites, including Amazon.
Judith
Is the white miso in recipe paste or powder?
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