If you love ramen and Southern food, you will absolutely love this Southern shrimp ramen. The combination of fresh ginger, lemongrass, and collard greens adds an unexpected twist to traditional ramen.
Ingredients
- grapeseed oil: 2 Tbsp
- yellow onion: 0.5 piece (chopped)
- carrot: 1 piece (cut into matchsticks)
- fresh ginger: 1 Tbsp (chopped)
- fresh lemongrass or lemongrass powder: 1 Tbsp (chopped)
- fresh garlic: 1 Tbsp (chopped)
- to 6 fresh collard green leaves: 4 piece (chopped)
- vegetable broth: 6 cups
- soy sauce: 0.33333 cup
- fish sauce: 0.33333 cup
- packages ramen, seasoning packet discarded: 2 piece
- raw shrimp: 1 pound (peeled and deveined)
- mushrooms: 0.5 cup (sliced)
- salt and freshly ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat oil in a Dutch oven over medium heat; add onions, carrots, ginger, lemongrass, and garlic, and sauté for 3 to 5 minutes. Stir in chopped collard greens and sauté for 3 to 5 minutes.
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Add vegetable broth, soy sauce and fish sauce. Bring to a simmer over medium heat, and cook for 10 to 12 minutes.
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Add ramen noodles, and cook for 3 minutes. Remove from heat, add shrimp and mushrooms, and cover. Allow the heat from the broth to cook shrimp until pink and opaque, 5 to 7 minutes. Season with salt and pepper.
