Miso Sesame Shrimp and Bacon Ramen with Gochujang Broth

This ramen bowl brings together the deep umami of miso with the spicy kick of gochujang for a broth that’s both comforting and complex. Tender shrimp are glazed in a sesame-miso sauce, while crispy bacon adds a smoky crunch. With bok choy, napa cabbage, and sweet corn, every spoonful is a balance of flavors and textures.

The recipe is designed for home cooks who want a restaurant-quality meal without the fuss. You’ll have extra noodles and broth, perfect for seconds or sharing. Serve it steaming hot and watch it disappear.

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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

1 unit Corn KernelsView 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

0.5 ounce 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. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Peel and mince or grate garlic and ginger. Drain the corn kernels.
2. Once water is boiling, add ramen noodles and cook until just tender, 1-2 minutes. Drain and rinse under cold water for 30 seconds. Toss with a drizzle of cooking oil to prevent sticking. Set aside and wipe out the pot.
3. Slice bacon crosswise into 1/4-inch pieces. Heat the same pot over medium-high heat (no oil needed). Add bacon in a single layer and cook, stirring occasionally, until crispy, 5-8 minutes. Transfer bacon to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat from the pot.
4. Return the pot with reserved bacon fat to medium-high heat. Add scallion whites, garlic, and ginger; cook until fragrant, about 30 seconds. Stir in 3 1/2 cups water (7 cups for 4 servings), pork ramen stock concentrates, soy sauce, gochujang, and half the miso sauce concentrates. Scrape up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Stir in bok choy, napa cabbage, and half the corn (all corn for 4 servings). Cover and let simmer until ready to serve.
5. Rinse shrimp under cold water and pat dry. Season with salt and pepper. Heat sesame oil in a large pan over medium-high heat. Add shrimp and cook, stirring occasionally, until mostly opaque, 2-3 minutes. Stir in remaining miso sauce concentrates and cook until shrimp is glazed and cooked through, 1-2 minutes more.
6. When bacon is cool enough to handle, roughly chop. Stir butter and 1 teaspoon rice wine vinegar (2 teaspoons for 4 servings) into the soup pot. Divide half the noodles between bowls. Ladle vegetables and half the broth over the noodles. Top with shrimp, chopped bacon, and scallion greens. Serve immediately, with extra noodles and broth on the side for seconds.

Recipe Tips

FAQ

Can I use a different type of noodle?

Yes, you can substitute ramen noodles with udon, soba, or even spaghetti in a pinch. Adjust cooking time according to package directions.

How do I store leftovers?

Store noodles and broth separately in airtight containers in the refrigerator for up to 3 days. Reheat broth on the stovetop and add noodles just before serving to avoid sogginess.

Can I make this vegetarian?

To make it vegetarian, omit the bacon and shrimp, and use vegetable stock concentrate instead of pork. Add tofu or mushrooms for protein.