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Tempura Shrimp over Luxe Miso Ramen
Tempura Shrimp over Luxe Miso Ramen

Tempura Shrimp over Luxe Miso Ramen

with mushrooms, scallions & a jammy egg

Tempura is a Japanese dish of lightly battered and fried seafood or vegetables. Its crispy, airy texture comes from a simple batter made with cold water and flour.

Tags:
Family
Allergens:
Ei
Schaaldieren
Tarwe
Sesamzaad
Soja
Gluten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

½ bunch

Scallions

½ piece

Carrot

½ piece

Garlic

1.5 piece

Egg

(Contains: Ei)

120 g

Shrimp

(Contains: Schaaldieren)

90 g

Pre-cut ​​mushroom mix

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja, Gluten)

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

15 g

White miso paste

(Contains: Tarwe, Soja)

20 g

East Asian-style sauce

(Contains: Tarwe, Soja, Gluten)

220 g

Fresh udon noodles

(Contains: Tarwe, Gluten)

Not included in your delivery

75 milliliters

Water

1 tablespoon

Olive oil

300 milliliters

Low sodium vegetable stock

30 milliliters

Sunflower oil

½ tablespoon

[Reduced salt] ketjap manis

70 g

Flour

1 tablespoon

[Reduced salt] soy sauce

Nutrition Values

Energy (kJ)4766 kJ
Calories1139 kcal
Fat41.6 g
Saturated Fat7.2 g
Carbohydrate133.9 g
Sugar17.7 g
Dietary Fiber20 g
Protein54.9 g
Salt8 g
Potassium407.2 mg
Calcium62.8 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pan with Lid
Small Bowl
Soup pan with lid
Deep Plate
Large Bowl
Paper Towel
Plate
Tall-Sided Pan

Cooking Steps

Prepare
1
  • Add the water to a small bowl and transfer it to the freezer (see pantry for amount).
  • Boil plenty of salted water in a pot or saucepan for the noodles and the eggs.
  • Cut one scallion per person into diagonal rings and set aside to use later as garnish. Chop the rest of the scallions into fine rings.
  • Cut the carrot into thin crescents and peel the garlic.
Boil the noodles
2
  • Boil the egg for 6 minutes, then rinse under cold water and set aside until serving (see Tip).
  • In the same pan, cook the noodles for 1 - 2 minutes, then drain and set aside, covered.
  • In the meantime, prepare the stock.

Tip: if you'd prefer a hard boiled egg, cook it for 8 minutes.

Fry the vegetables
3
  • Heat a drizzle of olive oil in a soup pot over medium-high heat. Fry the mushrooms for 2 - 4 minutes.
  • Add the garlic, carrot and scallions and fry for 1 - 2 minutes.
  • Add the stock, the ketjap, the miso paste* and the East Asian-style sauce, then cover with the lid and allow to cook gently over low heat until serving.

*Take care, this ingredient is salty! Add gradually as preferred.

Prepare the shrimp
4
  • Pat the shrimp dry with kitchen paper.
  • On a deep plate, combine the Korean-style spices with 20g flour per person.
  • Transfer the cold water from the freezer to a large bowl. Add the rest of the flour, then beat well into a smooth batter (see Tip). 

Tip: if the batter is too thick, add another splash of cold water; if it's too thin, add extra flour.

Fry the shrimp
5
  • Prepare a plate lined with kitchen paper.
  • Coat the shrimp first with the flour, then with the batter.
  • Heat the sunflower oil in a frying pan over medium-high heat. When the oil is nice and hot, carefully fry the shrimp for 3 - 4 minutes or until golden-brown.
  • Transfer to the plate and allow to drain.
Serve
6
  • Peel and halve the egg.
  • Serve the noodles in deep bowls and pour over the stock.
  • Top with the shrimp and the boiled egg. Drizzle with the soy sauce, then garnish with the gomashio and the reserved scallions.

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