Dinner Tonight: Alton Brown'S Ramen Shrimp Pouch Recipe

• 2 packages ramen noodles (discard the flavor packets)
• 1/2 cup dried mushrooms, chopped
• 20 raw shrimp (medium to large), peeled and deveined
• 1/2 cup onion, finely chopped
• 1/2 cup scallions, thinly sliced
• 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

1. Preheat the oven to 400u0b0F. Meanwhile, break each ramen packet in half, so you have four sections of ramen. Tear off four foot-long sections of aluminum foil. Divide the four sections of ramen onto the four pieces of aluminum foil.
2. Top each ramen section with a quarter of the mushrooms, shrimp, onions, scallions, red pepper flakes, and salt.
3. Fold in the sides and corners of the aluminum foil to create a little boat for the ramen. Leave a hole in the middle and pour a quarter of the broth, mirin, soy sauce, and sesame oil into each pouch. Crimp the top a little more, leaving just a tiny hole. Place on a baking tray in the oven. Cook for 15 minutes. Transfer to a bowl and serve.

ramen noodles, mushrooms, shrimp, onion, scallions, red pepper, kosher salt, vegetable broth, mirin, soy sauce, sesame oil

Taken from www.seriouseats.com/recipes/2010/02/ramen-shrimp-pouch-alton-brown-noodles-recipe.html (may not work)