Shrimp Tempura Ramen Recipe
Serves with an Appetizer of the Day. Choice of Regular Soup or Spicy Soup Garnished with Cabbage, Egg, Green Onion, Kamaboko and Sesame Seed
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Ingredients
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Shrimp Tempura
Ramen Soup
Method
Shrimp Tempura Preparation
- 1
Make the Tempura Batter
In a mixing bowl, combine the tempura batter mix with cold water. Stir gently until just combined; do not overmix. The batter should be lumpy.
- 2
Heat the Oil
In a deep pot or fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 3
Fry the Shrimp
Dip the shrimp into the tempura batter, allowing excess to drip off. Carefully place the shrimp in the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown. Remove and place on paper towels to drain excess oil.
Ramen Soup Preparation
- 4
Cook the Ramen Noodles
In a separate pot, bring water to a boil and cook the ramen noodles according to package instructions. Drain and set aside.
- 5
Prepare the Broth
In a large pot, combine the chicken or vegetable broth, soy sauce, and miso paste. Bring to a simmer over medium heat, stirring until the miso is dissolved.
- 6
Assemble the Ramen
In serving bowls, divide the cooked ramen noodles. Pour the hot broth over the noodles. Top with shredded cabbage, sliced kamaboko, soft-boiled eggs, chopped green onions, and fried shrimp tempura.
- 7
Garnish and Serve
Sprinkle toasted sesame seeds over the top and drizzle with chili oil or sauce to taste. Serve immediately.
