Ingredients

The following ingredients have 4 Servings
  • 4 strips thick-cut bacon (halved)
  • 1 large sweet onion (cut into wedges)
  • 4 inch piece ginger (sliced)
  • 6-8 cloves garlic (crushed)
  • 8 cups vegetable broth (or 4 c veg broth + 4 c seafood stock)
  • 1 ounce dried shiitake mushrooms
  • 2 tablespoons white miso paste (or yellow)
  • 1 pound raw cleaned shrimp
  • 6 ounces ramen noodles (read ingredients to make sure they are vegan)
  • Optional Toppings: ramen eggs

Instruction

  • Set a large 6-8 quart saucepot over medium heat. Add the bacon and fry for 3-4 minutes to release the pork fat. Then add in the onion, ginger, and garlic. Sauté, stirring regularly, for 5-6 minutes.
  • Pour in the vegetable broth. (Or vegetable and seafood stock.) Then stir in the dried mushrooms and miso paste. Cover and simmer for 30 minutes. Reduce the heat to medium-low if needed.
  • Use a skimmer to scoop out all the vegetables. Separate out the mushrooms and bacon to place back in the soup pot, but discard the onions, ginger, and garlic cloves.
  • Add the mushrooms and bacon back to the pot, then stir in the raw shrimp and ramen noodles. Simmer for 3-5 minutes to soften the noodles and cook the shrimp.
  • Then scoop the ramen into bowls and top with your favorite ramen toppings.