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Miso Pesto Shrimp Ramen

Miso Pesto Shrimp Ramen

with Spinach and Enoki Mushrooms

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Miso is a traditional Japanese condiment made by fermenting soybeans. You may recognize it from the very popular 'miso soup', but tonight, we're using miso in a whole new way. The combination of salty miso, sweet soy and bright green cilantro combine for something special!

Tags:Eat First
Allergens:Crustacean/CrustacéWheat/BléEgg/OeufSoy/Soja
Preparation Time20 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

285 g

Shrimp

(ContainsCrustacean/Crustacé)

120 g

Ramen Noodles

(ContainsWheat/Blé, Egg/Oeuf)

10 g

Cilantro

3 tbsp

Miso

(ContainsSoy/Soja)

113 g

Baby Spinach

6 g

Garlic

100 g

Enoki Mushrooms

30 g

Ginger

1 tbsp

Rice Vinegar

1 tbsp

Cornstarch

1 unit

Lemon

Not included in your delivery

4 tbsp

Oil*

Salt and Pepper*

Nutrition Values
Nutrition Values
Calories468 kcal
Fat13 g
Saturated Fat2 g
Carbohydrate49 g
Sugar3 g
Dietary Fiber5 g
Protein39 g
Cholesterol219 mg
Sodium1020 mg
Utensils
Utensils
Medium Pot
Measuring Cups
Garlic Press
Zester
Strainer
Paper Towel
Whisk
Measuring Spoons
Large Non-Stick Pan
InstructionsPDF
Instructions
1

Peel ginger using a spoon's edge — you'll be able to maneuver around the knobbly bits more easily!

Wash and dry all produce.* In a medium pot, add 5 cups water. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate the garlic. Peel, then grate ginger. Pick cilantro leaves from stems, then finely chop stems. Cut off and discard bottom inch of mushrooms. Finely chop spinach. Juice half the lemon (1 lemon for 4 ppl). Cut remaining lemon into wedges. Using a strainer, drain and rinse shrimp, then pat dry with paper towels.

2

Add the noodles to the boiling water and cook until tender, 2-3 min. Drain and rinse the noodles.

3

In a small bowl, combine the lemon juice, cilantro stems, garlic, ginger, vinegar, 2 tbsp miso (dbl for 4 ppl) and 1/3 cup water (dbl for 4 ppl). Whisk to combine. Set aside.

4

In a medium bowl, toss half the mushrooms with cornstarch. Heat a large non-stick pan over medium-high heat. When pan is hot, add 2 tbsp oil, then cornstarch-mushrooms in an even layer. Cook, until golden-brown and crispy, 1-2 min per side. Remove pan from heat. Transfer crispy mushrooms to a paper towel-lined plate. Sprinkle with salt. Set aside. (TIP: Cook in two batches for 4 ppl, using 2 tbsp oil per batch.)

5

Heat the same pan over medium-high heat. Add the shrimp and cook, stirring occasionally, until shrimp just turn pink, 2-3 min. (TIP: Cook to a min. internal temp of 74°C/165°F.**) Add spinach and remaining mushrooms. Cook, stirring often, until spinach wilts, 1 min. Add miso pesto from the small bowl (from Step 2) to the noodles. Stir until warmed through, 1-2 min.

6

Divide the miso pesto ramen between bowls. Top with the crispy mushrooms and cilantro leaves. Squeeze over a lemon wedge, if desired.