Shrimp and Shiitake Ramen
Tennessee Avenue Beer Hall, Atlantic City
Most chefs prefer natural gas because…it gets hot fast.
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- 20 pieces of Large Shrimp
- 12oz Fresh Ramen Noodles
- 16oz Chicken Broth
- 2oz Soy Sauce
- 4cloves Thinly Sliced Garlic
- 1” Piece of Thinly Sliced Ginger
- 1small Jalapeno Thinly Sliced
- ½ cup Pickled Onions
- 2 cups Shiitake Mushrooms Thinly Sliced
- 2 cups Bok Choy Rough Chopped
- 2oz Oil
Heat oil in a large saute pan. Add Garlic, ginger and Jalapeno and cook over low heat until the garlic starts to brown slightly. Add shrimp and saute for two minutes. Remove shrimp from pan and set aside. Add Mushrooms and Bok Choy and cook over medium low heat. Add Noodles to a pot of boiling salted water and cook for 3 minutes. When mushrooms and bok choy are cooked through add chicken broth and soy sauce. Bring to a simmer and add shrimp back to the pan. Divide noodles between 4 bowls. Place 5 shrimp in each bowl and divide the vegetables and broth between the 4 bowls. Garnish with pickled Onions.