This post may contain affiliate links. Please read our disclosure policy.
There is something about a Midwestern snowstorm that makes you want to hunker down and never leave the house. While the snow was piling up outside and my cats, Link and Zelda, were tucked away in the warmth, I just wanted something spicy to warm me up. I ended up creating a bowl that felt like an escape from the cold.
What sets a great bowl apart for me is when it hits every sense at once. I love the crunch of bean sprouts and seasoned bamboo shoots playing against the chewiness of the enoki mushrooms and noodles. By sautéing the aromatics first and timing the shrimp so they stay tender, you create a bowl that tastes way better than just following the package instructions.
Notes for this Recipe
- Ramen Choices: I used Neoguri because the spicy seafood broth is a natural match for the fresh shrimp. However, this method works beautifully with other spicy bases. Nongshim Shin Ramyun (Regular or Black) are excellent alternatives if you want a beef-based heat instead of seafood.
- The Seasoning Packet: If your seasoning packet is a bit hard, it might not fully loosen while sautéing with the aromatics. Don’t sweat it. This happened to me when I made this recipe for the first time. Once you add the water, the heat will dissolve it completely and incorporate all those toasted flavors into the broth.
- Shrimp Timing: To keep the shrimp from getting tough, make sure to add them near the 2-minute mark. They’ll poach in the broth while the noodles finish.
- Beansprout Crunch: Placing the sprouts in the bowl first is the best way to get that “snap.” The residual heat from the broth blanches them just enough without losing the crunch. If you want them less crunchy, then add them while cooking the noodles.
- Bamboo Shoots: Using seasoned bamboo shoots (Menma) from a jar is a great way to add an layer of flavor and crunch to the garnish without any extra prep.
Check out more instant ramen recipes
Leveled Up Spicy Seafood Ramen
Ingredients
- 1 pack Neoguri, Spicy Seafood
- 550 ml water
- 2 cloves garlic, minced
- 45 g yellow onion, sliced
- 35 g bean sprouts
- 25 g enoki mushrooms
- 5 whole shrimp
- 4 g green onion, sliced
- Seasoned bamboo shoots, jarred, to garnish
Instructions
- Using a non-stick pot, sauté the minced garlic and sliced onion over medium heat for 30 seconds Note: If you aren't using a non-stick pot, add a small splash of oil first to prevent sticking.
- Add the seasoning packet to the onions and garlic. Saute for another 30 seconds.
- Pour in 550ml of water and bring to a boil. (If your seasoning packet was a bit hard, it will dissolve completely once the water hits the heat).
- Add the noodles and enoki mushrooms. Set a timer for 4 minutes.
- With 2 minutes left on the timer, add the shrimp to the pot.
- Place the bean sprouts in the bottom of your serving bowl.
- Once the timer is up, pour the ramen and broth over the sprouts to lightly blanch them.
- Garnish with sliced green onions and seasoned bamboo shoots.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
