Shrimp Ramen Noodle Soup

INGREDIENTS 1 1⁄2 quarts low-sodium chicken broth (preferably homemade) 1 (1-inch) piece of ginger, peeled 1⁄4 cup dried shiitake mushrooms 1 stick dried kombu (sea vegetable) 1⁄4 cup dried bonito flakes I small onion, peeled and rough diced 1 small carrot, rough chopped 3⁄4 to 1 cup low-sodium soy sauce (or to taste) 1 teaspoon packed brown sugar 1 tablespoon garlic chili paste 1⁄4 cup mirin Approximately 10 ounces fresh ramen noodles (more or less to taste) 2 sliced scallions 1 lightly boiled egg, peeled and halved (egg should be cooked so that yolk is barely set, about 7 minutes) 4 fresh shiitake mushrooms, sliced 2 tablespoons vegetable oil I head baby bok choy, sliced 1 cup mung bean sprouts, washed and patted dry 12 to 16 large USA wild-caught shrimp, peeled and deveined (or more if your budget allows!) Combine chicken broth, ginger, onion and carrot in saucepan; bring to a boil over medium heat, lower to a simmer, cover and simmer about 30 minutes. Add dried shiitakes, kombu, bonito flakes and simmer 30 minutes more. Strain broth into a clean saucepan. Add mirin, soy sauce and chili garlic sauce to taste with 1 teaspoon brown sugar. Bring to low simmer. Sauté fresh shiitakes in hot oil about 2 to 3 minutes. Drain on paper towels. Cook noodles according to package directions. Drain and set aside. Blanch bok choy for 1 minute. Cool in iced water and drain thoroughly. Set aside. Bring broth back to gentle boil, add shrimp, cook briefly until shrimp curl and are pink and opaque, approximately 1 minute. Off heat. Add blanched bok choy, fresh sautéed shiitakes and garnish with bean sprouts, scallions and egg. Makes about 2 quarts. Note: It’s nice to add fresh basil leaves (preferably purple) torn into small pieces if it’s summertime and the basil is fresh and very aromatic.

Recipe courtesy of chef Jenny Young