My Favorite Ramen Memories

     I will always remember my Grandmother, Lois, making Ramen Noodles for lunch when I was visiting her.  She would always make it just the way it says on the package.  When it was done she would put it into my soup bowl and ask if I wanted one or two ice cubes to cool it off.  We would enjoy our four cent package of noodles while Grammy watched her stories.
    While I still enjoy a 25 cent package of Ramen prepared this way, there are hundreds if not thousands of ways to prepare this simple noodle.   From salads to casseroles, Ramen is as diverse as rice or potatoes.  I have even used it died and as a garnish for beef and sea food.
     If you have never taken a look at the show Good Eats on the food network, I invite you to.  Alton Brown, the show's host, is a bit quirky but the information contained in the show is invaluable.  Not only does he prepare some really tasty dishes but he also takes you through the history of the recipe, chemical reactions that happen when the food is cooking and basically just about everything that you could possibly ever want to know about whatever food or recipe that is being featured that day.  That said;  the Ramen recipe that I present to you today comes from that very show.   This is, by all that is good in the world, my absolute favorite Ramen recipe!

     Ramen Shrimp Pouch

Ingredients

• 2 packages Ramen noodles
• 1/2 cup dried mushrooms, chopped
• 20 large raw shrimp, peeled and deveined
• 1/2 cup finely chopped onion
• 1/2 cup sliced scallions
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1 quart vegetable broth
• 1/2 cup mirin
• 1/4 cup soy sauce
• 4 teaspoons sesame oil
• Special equipment: 4 (18-inch) squares aluminum foil

Directions

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.