5 tazas de agua
1 paquete de tofu suave en cubos
1 ½ cdas de hondashi
2 cdas de de miso en pasta
Una cantidad pequeña de wakame
Cebollita verde
Opcional:
Baby bok choy
Procedimiento:
Mezclar todos los ingredientes a fuego medio-bajo, y calentar sin llegar a herbir.
Ingredients
For the Pasta:
16 oz spaghetti
1 tbsp salt (for boiling water)
For the Shrimp:
1 lb shrimp, peeled & deveined
2 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1½ tsp Cajun seasoning
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper
½ tsp lemon juice
For the Sauce:
2 tbsp butter
1 cup heavy cream
½ cup whole milk
1 cup grated Parmesan
½ cup shredded mozzarella
½ tsp Italian seasoning
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp Cajun seasoning
Instructions
1️⃣ Cook the Pasta:
Boil spaghetti in salted water until al dente. Drain and set aside.
2️⃣ Cook the Shrimp:
In a large skillet, melt 2 tbsp butter and olive oil over medium-high heat.
Add garlic and sauté until fragrant (about 30 seconds).
Add shrimp and season with Cajun seasoning, paprika, salt, and pepper.
Cook shrimp for 2–3 minutes per side until pink and fully cooked.
Drizzle with lemon juice, toss, and transfer shrimp to a plate.
3️⃣ Make the Sauce:
In the same skillet, melt 2 tbsp butter over medium heat.
Pour in heavy cream and milk, stirring until warm.
Add Parmesan and mozzarella; stir until smooth and creamy.
Season with Italian seasoning, garlic powder, onion powder, and Cajun seasoning.
4️⃣ Combine:
Toss cooked spaghetti into the sauce until fully coated.
Add shrimp back to the skillet and gently mix.
5️⃣ Serve:
Plate up and garnish with extra Parmesan and chopped parsley if desired. Serve hot!
- 1 Large shallot finely chopped
-5 garlic cloves, minced (separate one minced clove to marinate chicken)
-4 green onions (just the greens) thinly sliced
-2 tsp grated ginger
-1 chicken breast halve sliced
-2 tbsp teriyaki sauce (to marinate chicken)
-1 tbsp miso paste
-8 cups of chicken or vegetable broth
-ramen noodles
-soft boiled eggs
-Baby Bok choy
-Seaweed sheet cut in small pieces (about 1/2 inch)
Spicy chili oil:
-1/2 cup chili flakes
-1/2 shallot finely chopped
-2 garlic cloves minced
-1 tsp ginger, grated
-1/2 tsp coriander seeds
-1/2 tsp pepper
-1 tsp sugar
-1 tsp salt
-1 cup of vegetable oil (I prefer olive oil)
Spicy chili oil instructions:
Heat oil over medium heat until it reaches about 350.
In a heatproof bowl, mix de rest of the ingredients, carefully pour the hot oil over the mixture. it will sizzle and release its aroma, mix well.
Let the chili oil cool, before transferring to a jar for storage.
Miso chicken ramen instructions:
Marinate chicken with teriyaki, garlic and salt for at least 20 minutes.
Grill over medium heat in a little bit of olive oil until golden and cooked through, set aside.
In a large pot, heat a little bit of oil and sauté the aromatics (shallot, garlic, half of the green onions and ginger), until fragrant.
Add the miso paste and stir, pour chicken broth and simmer gently for 15 minutes.
With the help of a strainer, pour the soup to remove the aromatics.
Cook ramen noodles according with package directions. Remove noodles, add baby Bok choy to the ramen water for a minute or two, remove, reserved.
Assembling bowls:
Put some noodles in a bowl, add the hot miso broth, place some slices of chicken, halved eggs and baby Bok choy, drizzle with the spicy chili oil. Garnish with green onions and seaweed.
Enjoy!
