Creamy Miso Ramen With Shrimp

By Kay Chun

Published May 22, 2024

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5(654)
Comments
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Creamy but light, this shrimp chowder-inspired ramen combines briny clam broth and heavy cream with caramelized miso to create a rich, savory broth in record time. The noodle soup brims with radishes and snap peas alongside baby potatoes for a bountiful spring veggie twist. A good dose of freshly grated ginger adds nice spice and brightness, while thinly sliced snap peas are stirred in at the end for crisp, crunchy bites.

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Ingredients

Yield:4 servings

  • 3 tablespoons unsalted butter

  • 1 leek, light green and white parts only, thinly sliced crosswise (1 ½ cups)

  • Salt and black pepper

  • 1 garlic clove, minced

  • ¼ cup white miso

  • 8 ounces baby or fingerling potatoes, sliced ¼-inch thick (1 ½ 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

  • ¼ 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

84 grams carbs; 222 milligrams cholesterol; 796 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 17 grams saturated fat; 33 grams fat; 7 grams fiber; 3067 milligrams sodium; 43 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Meanwhile, in a pot of boiling water, cook ramen noodles until al dente and drain well. Divide among 4 bowls.

  4. Step 4

    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.

  5. Step 5

    Ladle chowder on top of the noodles. Garnish with chives and serve warm, with hot sauce on the side if using.

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Ratings

5 out of 5
654 user ratings
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Comments

KiwiKate

Why not make the broth from the shrimp shells? Just boil them up with a bayleaf, a few peppercorns and salt to taste. Once at a rolling boil, skim anything that rises to the top, reduce heat and simmer for about 10-15 minutes, then discard solids, pour through a fine sieve and voila!

Emcooks

Skip the potatoes and go with asparagus as suggested. I also added carrots and scallions, and garnished with chopped cilantro. Coconut milk was the perfect touch rather than cream. Everyone loved it.

denise

Just made this with shrimp stock (from the shells) and a few dashes of sesame chili oil at the end. I used mushrooms, snap peas and red peppers instead of radishes. It was delicious and I will definitely make it again. I considered excluding the milk but found that it really gave the liquid that classic ramen feel and texture. Thanks for a fantastic recipe.

LD

Amazing and oh so forgiving. I usually try to make the recipe as written the first time but I didn’t have leeks or radishes or garlic. I subbed green onion, shallots and red peppers. I added a squeeze of lime and cilantro as garnishes. Hubby raved about this. It’s a keeper.

Doug

Excellent and easy. I made it as directed and garnished with cilantro and scallions as well as spicy chili oil. This one will make it into our rotation. It has lots of potential for adaptations- different types of seafood, tofu, vegetables, etc.

Madge

quick, easy, delicious. Wanting to use what we had - we tossed in an assortment of whatever was ready to harvest from the vegetables garden. I don't think that mattered. We garnished with chives, basil, lemon juice, sesame oil and chili crunch based on other notes. It's easy to adjust for gluten and dairy sensitivities - used a can of coconut milk instead of cream and gluten free ramen noodles.

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