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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ bunch
Scallions
½ piece
Carrot
½ piece
Garlic
1.5 piece
Egg
(Contains: Ei)
65 g
Fresh spaghetti
(Contains: Ei, Tarwe)
120 g
Shrimp
(Contains: Schaaldieren)
90 g
Pre-cut mushroom mix
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
½ sachet(s)
Gomashio
(Contains: Sesamzaad)
15 g
White miso paste
(Contains: Tarwe, Soja)
20 g
East Asian-style sauce
(Contains: Tarwe, Soja)
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
Utensils
Cooking Steps
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 spaghetti and 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 egg for 6 minutes, then rinse under cold water and set aside until serving (see Tip). In the same pan, cook the fresh spaghetti for 4 - 5 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.
Heat the 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.
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.
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.
Peel and halve the egg. Serve the spaghetti 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.
