Shrimp Ramen

Ramen. The ultimate comfort food. At its most basic, ramen is a soup of well-seasoned broth and noodles. From there, let your cravings or your pantry be your guide. This Ramen has a vegetarian broth to which we added some beautiful large shrimp. Take this for a spin and then get creative with your own additions!

INGREDIENTS

BROTH

4 Garlic cloves

1/4 cup + 2 Tbsp grapeseed (or vegetable oil)

1 Tbsp black sesame seeds

4 Scallions

8 oz Shittake mushrooms

Tomato Paste

White Miso Paste

1/2 Tsp Ground red pepper flakes

1 Tbsp Tamari or Soy Sauce

Kosher Salt to taste

3 tbsp unsalted butter, cut into pieces

4 drops dōTERRA Ginger Essential Oil

8 oz Ramen Noodles - or rice vermicelli, if on hand.

TOPPINGS

4 Jammy eggs - boiled for about 6-1/2 minutes and transferred to ice water for 2 mins

Cilantro

2 scallions, diced

1 tsp black sesame seeds

12 large peeled shrimp

FINISHING OIL

1 Tbsp Shaoxing Wine (Chinese Cooking Wine) - optional, but so good

3 Tbsp Toasted Sesame Oil

1 Tsp Grapeseed Oil

1 Tsp Rice Wine Vinegar

1 Tbsp Tamari

3 drops dōTERRA Lemongrass Essential Oil

2 drops dōTERRA Ginger Essential Oil

1 Tsp Filtered Water

BROTH PREPARATION

Cook garlic and ¼ cup oil in a medium pot over medium heat, stirring often, until garlic begins to golden. Stir in sesame seeds and cook, stirring occasionally, until garlic is golden brown and crisp, about 1 minute. Transfer mixture to a small bowl and stir in ground red pepper flakes; season with salt. Set garlic oil aside. Wipe out pot and set aside.

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat remaining 2 Tbsp oil in reserved pot over medium-high. Cook chopped scallions, stirring often, until scallions are charred in spots. Add tomato paste and white miso paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add 4 oz mushrooms, Stir in 5 cups cold water. Bring to a boil, then remove from heat and let sit until mushrooms soften, about 10 minutes.

Transfer solids to a blender. with a slotted spoon. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Stir in tamari; season carefully with salt. Reduce heat to low, add 4 drops dōTERRA Ginger Essential Oil and keep warm until ready to serve.

RAMEN BOWL PREPARATION

Prepare four jammy eggs by placing in boiling water for 6-1/2 minutes. Remove immediately and place in ice water for two minutes. Peel eggs and slice them lengthwise.

Using the same water that you boiled the eggs in, add shrimp and cook until tender. Turn off heat.

Saute remaining mushrooms in grapeseed oil, season with salt and pepper. Remove from heat and set aside.

Dice two scallions, using both the white and green portions.

Bring large pot of water to a rolling boil and add ramen or vermicelli. Follow instructions and remove immediately, drain and return to pot.

FINISHING OIL PREPARATION

In small bowl, combine Shaoxing wine, toasted sesame oil, rice wine vinegar, grapeseed oil, Tamari, dōTERRA Lemongrass Essential Oil, dōTERRA Ginger Essential Oil and filtered water and mix vigourously with a small whisk. Taste and adjust flavors as needed. Set aside

SERVING INSTRUCTIONS

To serve, place noodles in deep serving bowl, ladle broth over the noodles. Top with shrimp, scallions, 2 egg halves, cilantro. Sprinkle with black sesame seeds. Drizzle finishing oil.

IMPORTANT NOTE:

dōTERRA Essential Oils are Certified Pure Therapeutic Grade (CPTG) Oils and, as such, culinary oils - as those featured in this recipe - may be safely ingested. Please do not use oils that do not present the CPTG standard.

If you are interested in adding these oils to your pantry, hit us up - we’d be happy to hook you up!