Name: Gluten Free Ramen with Shrimp
Ingredients: 8 ounces mushrooms (sliced); 1 carrot (large, peeled and grated); 2 garlic cloves (peeled and minced); 1 tablespoon ginger (peeled and finely grated); 6 cups chicken stock (or vegetable stock, or water); 2 tablespoons tamari; 1 teaspoon sesame oil; 6 ounces gluten free ramen noodles (this weight may vary by up to one ounce, depending on the ramen noodles that you use); 1 pound raw shrimp (peeled and deveined); 1 cup green beans (chopped into spoon-sized pieces. Fresh or frozen is fine); ½ cup corn (fresh or frozen is fine); 2 scallions (sliced for garnish. Optional); salt; pepper

Place a large saucepan (or small stockpot) over a medium-high heat. Add the mushrooms and carrot, sprinkle with salt and pepper, and cover. Cook for 3-5 minutes, stirring occasionally. If the mushrooms are fresh, water will ooze out from them. This is good. If they remain dry, add up to ¼ cup of water
When the vegetables are mostly cooked through, add the garlic and ginger. Stir until fragrant
Add the stock, tamari, and sesame oil, and bring to a boil. Add the ramen, and when the simmer returns, reduce the heat to medium low. Cook uncovered for 4-5 minutes, separating the noodles with a wooden spoon as it simmers
When the noodles are almost cooked through, turn the heat to high, and add the shrimp, green beans, and corn. When it comes back to a simmer, reduce the heat to medium low, a gentle simmer, and cook 1-2 minutes, or until the shrimp are cooked through. Taste the soup, and adjust the flavor to your liking, with tamari or sesame oil
Serve immediately, and garnish with scallions

Gluten Free Ramen with Shrimp

Ingredients

Instructions

The Latest Recipes

Search Categories by Course or Cuisine

Search by Keyword

Subscribe to Chef Bill's Channel!

Follow Chef Bill on Instagram!

Don't Miss a Thing!

Sign Up For Email Updates

Success!