Ramen Shrimp Pouch

Name: Ramen Shrimp Pouch
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 packages Ramen noodles; 1/2 cup dried mushrooms, chopped; 20 large raw shrimp, peeled and deveined; 1/2 cup finely chopped onion; 1/2 cup sliced scallions; 1/2 teaspoon red pepper flakes; 1/2 teaspoon kosher salt; 1 quart vegetable broth; 1/2 cup mirin; 1/4 cup soy sauce; 4 teaspoons sesame oil; Special equipment: 4 (18-inch) squares aluminum foil

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Ingredients

2 packages Ramen noodles

1/2 cup dried mushrooms, chopped

20 large raw shrimp, peeled and deveined

1/2 cup finely chopped onion

1/2 cup sliced scallions

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1 quart vegetable broth

1/2 cup mirin

1/4 cup soy sauce

4 teaspoons sesame oil

Special equipment: 4 (18-inch) squares aluminum foil

Directions

Preheat oven to 400 degrees F.
Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, 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.
In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.