Shrimp Sugo Ramen
Shrimp Sugo Ramen
Ingredients
For the Shrimp Stock
- 1 pound shrimp shells, from 1 pound shrimp
- 4 garlic, cloves, minced
- 1/2 onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup white wine
- 6 cups chicken stock
For the Italian-Style Ramen Paste
- 1 tablespoon lobster bouillon
- 2 tablespoons Gochujang
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Ramen
- 4 servings ramen noodles
- 1 pound shrimp, peeled and deveined
- 4 ounces broccoli rabe, chopped
- 4 ounces spinach
Instructions
- 1
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min
- 2
Add the shrimp shells to the pot and sauté, stirring occasionally, until they turn pink and aromatic, about 3-5 minutes.
⏱️ 4 min
- 3
Add the minced garlic and chopped onion to the pot with the shrimp shells. Sauté for another 3-4 minutes, until the garlic is fragrant and the onion has softened.
⏱️ 4 min
- 4
Deglaze the pot by pouring in 1 cup of white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 1 min
- 5
Pour in the 6 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
⏱️ 35 min
- 6
Carefully strain the shrimp stock through a fine-mesh sieve into a clean pot or large bowl, discarding the solids (shrimp shells, garlic, onion). Set the strained stock aside.
⏱️ 3 min
- 7
In a separate small bowl, combine the 1 tablespoon of lobster bouillon, 2 tablespoons of Gochujang, 2 tablespoons of tomato paste, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Mix thoroughly until a smooth paste forms.
⏱️ 3 min
- 8
Return the strained shrimp stock to the pot over medium-high heat. Add the prepared Italian-style ramen paste to the stock and whisk until fully dissolved and combined.
⏱️ 2 min
- 9
Bring the broth mixture to a rolling boil. Add the ramen noodles and cook according to package directions, typically about 3 minutes, or until al dente.
⏱️ 4 min
- 10
Add the peeled and deveined shrimp to the pot. Cook for 2-3 minutes, or until the shrimp turn opaque and pink.
⏱️ 3 min
- 11
Stir in the chopped broccoli rabe and spinach. Cook for 1-2 minutes, or until the greens are just wilted.
⏱️ 2 min
- 12
Ladle the Shrimp Sugo Ramen into bowls and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Sugo Ramen
For the Shrimp Stock
- 1 pound shrimp shells, from 1 pound shrimp
- 4 garlic, cloves, minced
- 1/2 onion, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup white wine
- 6 cups chicken stock
For the Italian-Style Ramen Paste
- 1 tablespoon lobster bouillon
- 2 tablespoons Gochujang
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
For the Ramen
- 4 servings ramen noodles
- 1 pound shrimp, peeled and deveined
- 4 ounces broccoli rabe, chopped
- 4 ounces spinach
Instructions
- 1
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot or Dutch oven over medium heat.
⏱️ 2 min - 2
Add the shrimp shells to the pot and sauté, stirring occasionally, until they turn pink and aromatic, about 3-5 minutes.
⏱️ 4 min - 3
Add the minced garlic and chopped onion to the pot with the shrimp shells. Sauté for another 3-4 minutes, until the garlic is fragrant and the onion has softened.
⏱️ 4 min - 4
Deglaze the pot by pouring in 1 cup of white wine. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
⏱️ 1 min - 5
Pour in the 6 cups of chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to allow the flavors to meld.
⏱️ 35 min - 6
Carefully strain the shrimp stock through a fine-mesh sieve into a clean pot or large bowl, discarding the solids (shrimp shells, garlic, onion). Set the strained stock aside.
⏱️ 3 min - 7
In a separate small bowl, combine the 1 tablespoon of lobster bouillon, 2 tablespoons of Gochujang, 2 tablespoons of tomato paste, 1 tablespoon of soy sauce, and 1 tablespoon of sesame oil. Mix thoroughly until a smooth paste forms.
⏱️ 3 min - 8
Return the strained shrimp stock to the pot over medium-high heat. Add the prepared Italian-style ramen paste to the stock and whisk until fully dissolved and combined.
⏱️ 2 min - 9
Bring the broth mixture to a rolling boil. Add the ramen noodles and cook according to package directions, typically about 3 minutes, or until al dente.
⏱️ 4 min - 10
Add the peeled and deveined shrimp to the pot. Cook for 2-3 minutes, or until the shrimp turn opaque and pink.
⏱️ 3 min - 11
Stir in the chopped broccoli rabe and spinach. Cook for 1-2 minutes, or until the greens are just wilted.
⏱️ 2 min - 12
Ladle the Shrimp Sugo Ramen into bowls and serve immediately.
⏱️ 1 min