Miso Sesame Shrimp and Bacon Ramen in Gochujang Broth

This big, steaming bowl of ramen brings together the deep umami of miso with the spicy kick of gochujang, all in a rich broth loaded with tender bok choy and napa cabbage. Topped with succulent sesame-glazed shrimp and crispy bacon, every spoonful is a comforting hug in a bowl.

Springy ramen noodles soak up the flavorful broth, while the corn adds a touch of sweetness. It’s a satisfying meal that’s perfect for a cozy night in and there’s plenty of extra broth and noodles for seconds-or to share with friends.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

13.4 ounce CornView ingredient guideLike ingredientDislike ingredient

6 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Gochujang SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic and ginger. Drain the corn.
2. Once the water is boiling, add the ramen noodles. Cook, stirring occasionally, until just tender, 1-2 minutes. Drain and rinse under cold water for 30 seconds, then toss with a drizzle of oil to prevent sticking. Wipe out the pot.
3. Slice the bacon crosswise into ¼-inch pieces. Heat the same pot over medium-high heat and add the bacon in an even layer. Cook, stirring occasionally, until crispy, 5-8 minutes. Transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pot.
4. Return the pot to medium-high heat. Add the scallion whites, garlic and ginger. Cook, stirring, until fragrant, about 30 seconds. Stir in 3½ cups water, the pork ramen stock concentrates, soy sauce, gochujang and half of the miso sauce concentrates. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Stir in the bok choy, napa cabbage and half of the corn. Cover and let simmer until ready to serve.
5. Rinse the shrimp under cold water and pat dry. Season with salt and pepper. Heat the sesame oil in a large pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until mostly opaque, 2-3 minutes. Stir in the remaining miso sauce concentrates and cook until the shrimp are glazed and cooked through, 1-2 minutes more.
6. Once the bacon is cool enough, roughly chop it. Stir 1 teaspoon rice wine vinegar and 1 tablespoon butter into the soup pot. Divide half the noodles between bowls, then ladle the vegetables and half the broth over the noodles. Top with the shrimp, bacon and scallion greens. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute with udon, soba or even spaghetti if needed. Adjust cooking time according to package directions.

How do I store leftovers?

Store the broth, noodles and toppings separately in airtight containers in the refrigerator for up to 3 days. Reheat the broth and assemble fresh.

Can I make this dish dairy-free?

Yes, simply omit the butter or replace it with a dairy-free alternative like coconut oil or vegan butter.