Ja­panese Mush­room & Shrimp Ra­men

START TO FIN­ISH: 25 min­utes

SHAPE (USA) - - Be Food Curious -

1 pound peeled and de­veined shrimp Kosher salt 2 tablespoons sesame oil, plus more for serv­ing 1 bunch scal­lions, thinly sliced, some greens re­served for gar­nish 4 gar­lic cloves, minced 2 tablespoons minced fresh gin­ger ¼ cup soy sauce 1 ta­ble­spoon raw sugar 12 ounces plain fresh ra­men noo­dles 10 ounces Ja­panese mush­rooms, such as enoki, beech, and oys­ter 1 small bunch wa­ter­cress, chopped 1. Put the shrimp in a colan­der and sprin­kle gen­er­ously with salt. Let stand un­til ready to cook. 2. Put the oil, scal­lions, gar­lic, gin­ger, and a pinch of salt in a stock­pot and set over medium heat. Cook, stir­ring of­ten, un­til ten­der, about 3 min­utes. 3. Add the soy sauce, sugar, and 6 cups wa­ter. Bring to a boil over high heat, then re­duce the heat to sim­mer for 5 min­utes. 4. Mean­while, bring a stock­pot of wa­ter to a boil. Cook the noo­dles ac­cord­ing to the pack­age di­rec­tions. Drain, rinse un­der cold wa­ter, and drain again. Di­vide among 4 soup bowls. 5. Rinse the shrimp with cold wa­ter and add to the soup, along with the mush­rooms. Cook just un­til the shrimp turn opaque and the mush­rooms soften, 2 to 3 min­utes. 6. Di­vide the shrimp, mush­rooms, and soup among the bowls, along with the wa­ter­cress. Driz­zle with oil and serve. Serves 4

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