Momofuku Spicy Ramen at Home
The Spicy Pork Ramen I devoured at Momofuku while in New York in September was hands down the most flavorful party-in-my-mouth ramen experience ever. You can imagine my excitement when my brother Kelly told me Momofuku ramen noodles were available on amazon! I could hardly wait for them to arrive, so I could get into the kitchen and create a ramen riff of my own to share with all of you. Enjoy!
Ingredients
- 1 1/2 cups fresh broccoli, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons hot honey
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 10 raw jumbo shrimp
- 1 package Momofuku spicy ramen noodles
- 2 heads baby bok choy
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 eggs, cooked in boiling water for 7 1/2 minutes, then cooled completely before peeling
- 2 scallions, thinly sliced
- 2 teaspoons toasted sesame seeds
Instructions
- Preheat oven to 425 degrees.
- Toss broccoli with 2 tablespoons olive oil and arrange on rimmed baking sheet. Roast for 8 minutes, then turn broccoli pieces over.
- Whisk together hot honey, 2 tablespoons soy sauce, sesame oil and olive oil. Toss shrimp with mixture.
- Add shrimp to baking sheet and roast in oven for 6 minutes.
- Bring 4 cups of water to a rolling boil and boil ramen noodles and baby Bok choy for 3 minutes.
- Drain noodles and Bok choy from water.
- Stir together chicken stock, soy sauce and sugar in saucepan over medium heat until hot.
- Add ramen and bok choy.
- Divide soup between two large soup bowls.
- Top with shrimp, broccoli and halved eggs. Garnish with sliced scallions and toasted sesame seeds.
Enjoy!