Wild-Caught Shrimp Ramen Bowl

Rice Ramen is quick, easy and versatile. This variety, Jade Pearl Rice Ramen from Lotus Foods, is made from brown rice and bamboo extract, giving it the added benefit of chlorophyll. We’ve switched up these traditional Japanese noodles with Vietnamese spices infused in the broth. Shrimp, basil, cilantro, and bean sprouts round out this perfect meal in a bowl.

Shrimp Ramen Bowl Ingredients (Serves 3)

• 1# Cooked Wild-Caught Shrimp (16/20 per pound)
• 2 tablespoons sesame oil
• 3 white radishes, peeled and sliced
• ½ yellow onion, sliced
• ½ jalapeno, seeds removed and minced
• 2 whole star anise pods
• ¼ cinnamon stick
• 1 whole clove
• ¼ teaspoon black peppercorns
• 1 teaspoon fresh ginger root minced
• 1 tablespoon fish sauce
• 1 cup clam juice
• 2 cups water
• 2 oz. white wine
• Salt to taste

Soup Broth Preparation

• In a 2-quart soup pot, heat the sesame oil, then add the sliced onion, white radishes and jalapeno.
• Sauté over medium heat until the onion looks translucent, then add the star anise, clove, cinnamon, and peppercorns.
• When you can smell the spices, add the peppercorn, and ginger and turn down the heat to low.
• Sauté for an additional 30 seconds, then add the white wine. Allow wine to almost evaporate.
• Add the cooked wild-caught shrimp and sauté for 1 minute. (make sure to remove any tail shells)
• Add the clam juice and water and bring to simmer. Simmer VERY gently for 5 minutes.
• Add the fish sauce and check seasoning. Add salt as needed. Strain the broth, set aside the wild-caught shrimp.

Rice Ramen Preparation (this should be prepared just prior to indulging in this tasty dish!)

• Bring three cups of water to a boil and add 3 servings of rice ramen.
• Cook for 4 minutes or until soft. Be careful not to overcook.
• Drain the liquid and set aside.

Garnish (this is enough for 3 servings)

• ¼ cup- chopped fresh cilantro
• 1 cup bean sprouts
• 2 leaves julienned basil leaves
• 2 tablespoons green onion, sliced on an angle (bias cut)
• 3 wedges lime
• Sriracha hot pepper sauce

Ready to eat

• In a large single serve bowls, place one serving of the hot ramen noodles in the bottom of each
• Place 4 wild-caught shrimp on top, then pour 8-10 oz. of hot broth over the top.
• Garnish the top with cilantro, mint, bean sprouts, basil, green onion, and one lime wedge.
• If you can take the heat, drizzle a little Sriracha chili sauce over the top too.
• You’re now ready to enjoy!

Nutrition Facts

Photographer: Carmen Troesser