Creamy Miso Ramen With Shrimp

Creamy but light, this shrimp chowder-inspired ramen combines briny clam broth and heavy cream with caramelized miso to create a rich, savory broth in record time. The noodle soup brims with radishes and snap peas alongside baby potatoes for a bountiful spring veggie twist. A good dose of freshly grated ginger adds nice spice and brightness, while thinly sliced snap peas are stirred in at the end for crisp, crunchy bites.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large Dutch oven or other heavy, lidded pot, melt the butter over medium. Add leeks, season with salt and pepper and cook, stirring occasionally, until softened, 3 minutes. Add the garlic and miso and cook, stirring to mash the miso until well blended and caramelized, 2 minutes.

Step 2

Add potatoes, clam juice and 3 cups of water. Season with salt and pepper and bring to a boil over medium-high, stirring to lift up any browned bits from the bottom of the pot. Cover, decrease heat to medium-low and cook until potatoes are tender, about 15 minutes.

Step 3

Meanwhile, in a pot of boiling water, cook ramen noodles until al dente and drain well. Divide among 4 bowls.

Step 4

Add shrimp, radishes, and cream to the chowder and mix well. Cover and poach shrimp over low until just cooked through and pink, 2 to 3 minutes. Stir in snap peas and ginger; season with salt and pepper.

Step 5

Ladle chowder on top of the noodles. Garnish with chives and serve warm, with hot sauce on the side if using.