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Shrimp Tempura Ramen

Serves

2

Total Time

30 min

Difficulty

Hard

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Shrimp tempura ramen with veggies.

Recipe-

Summary

tempura shrimp ramen is my go-to order whenever cal and i go out for japanese food, so obviously i had to figure out how to make it at home! my homemade recipe is even better than the restaurant for a fraction of the price, and you can customize the ingredients however you like. i like to topping this spicy ramen with a slice of american cheese- just try it, trust me!

Ingredients

FOR THE TEMPURA

  • 4 large shrimp, peeled and deveined
  • 1 cup broccoli florets
  • 1 cup all-purpose flour
  • ½ cup cold water
  • ¾ cup club soda (more if too thick)
  • ½ cup corn starch
  • 1 tsp. salt
  • 1 egg
  • 2 quarts vegetable oil

FOR THE RAMEN

  • 1 package ramen noodles
  • 1 head bok choy
  • 2-3 bulbs green onion
  • 1 fish cake
  • 1 slice american cheese
  • 2 eggs

Instructions

FOR THE TEMPURA

  1. using a paring knife, score the underside of each shrimp and extend to straighten.
  2. in a large frying pan, heat vegetable oil on stovetop until it reaches 350°F.
  3. begin making batter by combining all purpose flour, salt, and cornstarch. add one egg, ice cold water, and club soda (using extra cold ingredients makes for an extra crispy tempura!). whisk until a thin batter forms. add another splash of soda water to thin mixture, if needed.
  4. grab each shrimp by the tail, dip into the batter, shake off the excess, and transfer to the oil. fry 3-4 minutes until lightly golden brown, then remove from heat and set on a paper towel.
  5. similarly prepare the broccoli, battering and frying 6-8 minutes until tender on the inside and crispy on the outside. remove from heat and set on a paper towel to absorb excess oil.
  6. proceed to the steps below to prepare the ramen, or just enjoy the tempura shrimp and veggies on their own!

FOR THE RAMEN

  • boil water and prepare ramen per package instructions (my personal favorite is shin ramyun black, but you can use whatever noodles you like).
  • slice green onions and roughly chop bok choy and fish cake into bite-sized pieces.
  • add vegetables and fish cake to the pot. crack two eggs into the boiling ramen and cook to desired yolk consistency (i love a runny poached egg with ramen, so i let mine boil for about 3-4 minutes).
  • remove from heat and pour into bowls. top with cheese, green onions, shrimp and broccoli tempura.

Shrimp Tempura Ramen