Ramen Radiator

Name: Ramen Radiator
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 1 teaspoon olive oil; 1 teaspoon sesame oil; 8 ounces brown button mushrooms; 1 (3 ounce) package ramen noodles; 2 (8 ounce) halibut fillets (or try salmon) or 2 (8 ounce) other mild white fish (or try salmon); kosher salt; fresh ground pepper; 1 tablespoon honey; 1 pinch chili flakes; 6 medium shrimp, peeled and deveined (I used 8); 1/2 sweet onion, sliced; 4 scallions, sliced; 1 garlic clove, minced; 2 tablespoons soy sauce; 1/4 cup mirin; 2 cups miso or 2 cups vegetable broth

Submitted by gailanng

"Sweet, spicy and soupy. The best recipe from Alton Brown's, "I'm Just Here for the Food"."

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Ready In:: 45mins
Ingredients:: 16
Serves:: 2

ingredients

1 teaspoon olive oil
1 teaspoon sesame oil
8 ounces brown button mushrooms
1 (3 ounce) package ramen noodles
2 (8 ounce) halibut fillets (or try salmon) or (8 ounce) other mild white fish (or try salmon)
kosher salt
fresh ground pepper
1 tablespoon honey
1 pinch chili flakes
6 medium shrimp, peeled and deveined (I used 8)
¹⁄₂ sweet onion, sliced
4 scallions, sliced
1 garlic clove, minced
2 tablespoons soy sauce
¹⁄₄ cup mirin
2 cups miso or 2 cups vegetable broth

directions

Preheat the oven to 400 degrees F.
Heat a saute' pan over high heat, add the oils, then add the mushrooms and toss; to cook until caramelized, about 3-4 minutes. Transfer to a plate and set aside.
Break the "loaf" of noodles into 2 equal parts.
Season the fish with salt and white pepper, spread a little honey on each filet, and sprinkle with chili flakes.
Line the serving bowls with aluminum foil, making sure there is a lot hanging over the edges.
Lay one half-loaf of noodles in each bowl and top with the fish.
Spread the shrimp, mushrooms, and onions around the bottom. Top with the scallions.
Pull the foil up and around the food and crimp it to seal, leaving one tiny opening in each pouch.
Mix the liquids together (soy sauce, mirin and miso or veg stock) and pour half into each pouch and then seal.
Set the pouches on a baking sheet and place in the oven for 22-25 minutes.
Set the pouches back in the bowls and open at the table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the "soup".

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RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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