Over the years I have heard many ideas about how to upgrade instant ramen noodles into something more gourmet.  Recently the Wall St. Journal published a recipe by Kwame Onwuachi in which shrimp-flavored instant ramen was upgraded by fresh shrimp and crab.  I am writing below how we made 2 servings.  It took less than 30 minutes, so it is suitable for a weeknight, and uses pantry ingredients.

Here is how I would modify it next time:  Replace the crab with more shrimp and its seasoning.  (Crab is much more expensive these days and didn’t make that much of a contribution.  Also, more shrimp provides more shells to make a more flavorful shrimp base.  Use only 1 of the 2 seasoning packets and adjust seasoning if necessary (or use both spice packets and don’t add the kosher salt to the ramen.   The broth was saltier than it needed to be.) Consider adding other vegies or aromatics, at least some chopped onions.

For the spiced shrimp

0.5 tsp. kosher salt

0.875 tsp. freshly ground black pepper

0.5 tsp. garlic powder

0.375 tsp. onion powder

0.375 tsp. cayenne pepper

0.375 tsp. paprika

8 oz. shell on shrimp, peeled and with the shells reserved

For the broth

3 cups water

Shells from the shrimp

For the ramen

2 tsp. kosher salt (optional)

2 3-oz. packets shrimp flavored instant ramen (Maruchan or Top Ramen)

1 Tbs. neutral oil

2 Tbs. sesame oil

3 scallions, thinly sliced, divided

2 garlic cloves, thinly slices

2 Tbs. cold unsalted butter

1 cup fresh crabmeat

Hoisin sauce to garnish

Sesame seeds to garnish

In a small bowl mix together the salt and spices.  Put the shrimp in a medium bowl and mix with the salt and spices. 

In a small saucepan put the water and shrimp shells.  Bring to a boil and reduce to a simmer.  Cook for 5 minutes.  Drain and save the liquid.

Cook the ramen noodles per the package instructions.  Drain and set aside.

In a medium saucepan, heat the oil over medium heat.  Add the shrimp and sauté for 2-3 minutes until just cooked through.  Move the shrimp to a medium bowl.

Add the sesame oil to the saucepan.  When hot add 2/3 of the sliced scallions and all the garlic.  Cook for about 3 minutes until they soften.  Add the noodles and stir.  Add the shrimp broth and the butter and stir until the butter is emulsified.  Add the shrimp seasoning packets and mix well.  Test seasoning and add salt if needed.

Divide the noodles and soup between two large bowls.  Top with the shrimp.  Drizzle with hoisin sauce and sprinkle with the remaining sliced scallions and the sesame seeds.  Serve immediately.