Ramen Shrimp Pouch

Name: Ramen Shrimp Pouch
Prep time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 pieces Ramen Noodle (2 packages ramen noodles); ½ cup Soya Beans (1/2 cup shelled edamame, fresh or frozen, thawed); ¼ cup Carrot (1/4 cup (1 small) shredded carrot); 20 pieces Shrimp (20 large (21- to 25-count) raw shrimp, peeled and deveined); ¼ cup Scallion (1/4 cup (4 whole) sliced scallions); ½ tsp Red Pepper Flakes (1/2 teaspoon red pepper flakes); ½ tsp Kosher Salt (1/2 teaspoon kosher salt); 1 ½ cup Vegetable Broth (1 1/2 cups vegetable broth); ½ cup Mirin (1/2 cup mirin); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 4 tsp Sesame Oil (4 teaspoons sesame oil)

Ramen Shrimp Pouch - Mains (Japanese)

30 minJapanese

Servings4

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Dairy Free
Pescatarian
Egg Free

Steps

1Heat oven to 400ºF. Have 4 (18-inch) squares heavy-duty aluminum foil standing by.
2Break up ramen noodles and divide evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: edamame, carrots, shrimp, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.
3In a small bowl, combine the vegetable broth, mirin, soy sauce, and sesame oil. Distribute about 1/2 cup liquid among the packets. Press foil together to seal. Place packets on a half-sheet pan and bake for 15 to 20 minutes. Check one packet for doneness: The shrimp should be opaque and most of the liquid should be absorbed. Rest 3 minutes before serving.