Creamy Miso Ramen with Shrimp
Ingredients
3 tablespoons unsalted butter
1 leek, light green and white parts only, thinly sliced crosswise (1 1/2 cups)
Salt and black pepper
1 garlic clove, minced
1/4 cup white miso
8 ounces baby or fingerling potatoes, sliced 1/4-inch thick (1 1/2 cups)
1 (8-ounce) bottle clam juice
4 (3.5-ounce) packages dried instant ramen noodles, seasoning packets discarded or reserved for another use
1 pound large peeled and deveined shrimp (tails off)
1 cup/4 ounces thinly sliced radishes
1/4 cup heavy cream
1 cup/3 ounces snap peas, thinly sliced diagonally
2 teaspoons grated fresh ginger
Chopped chives, for garnish
Hot sauce or chile oil (optional), for serving
Directions
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.
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.
Meanwhile, in a pot of boiling water, cook ramen noodles until al dente and drain well. Divide among 4 bowls.
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.
Ladle chowder on top of the noodles. Garnish with chives and serve warm, with hot sauce on the side if using.
Nutrition
Trans Fat: 0 grams
Fat: 33 grams
Calories: 780
Saturated Fat: 17 grams
Unsaturated Fat: 14 grams
Sodium: 3063 milligrams
Sugar: 6 grams
Fiber: 7 grams
Carbohydrate: 80 grams
Protein: 42 grams