Ground Pork and Shrimp Ramen Soup
Ground Pork and Shrimp Ramen Soup
Rating: (1 rated)
  • 2/3 lb (275 g) ramen noodles
  • 1 onion, finely chopped
  • 1/4 cup (60 ml) canola oil
  • 6 cups (1.5 litres) chicken broth
  • 3 tbsp (45 ml) soy sauce
  • 12 medium raw shrimp, peeled
  • 1/2 lb (225 g) ground pork
  • 2 tablespoons (30 ml) canola oil
  • 1 cup (150 g) frozen corn kernels
  • 3 green onions, thinly sliced
  • Fresh cilantro (optional)
  • Preparation
  • In a large pot of boiling salted water, cook the noodles until tender, about 4 minutes. Drain and oil lightly. Set aside.
  • In another large pot over medium heat, soften the onion in half the oil for about 5 minutes. Add the broth and soy sauce and bring to a boil. Add the shrimp and cook for about 1 more minute. Remove broth from the heat.
  • In a skillet, brown the pork in the remaining oil over high heat, stirring for about 3 minutes or until the meat is cooked. Add the corn and cook until thawed.
  • Divide the noodles into four bowls and cover with the hot broth. Garnish with the pork mixture and the shrimp. Sprinkle with the green onions and cilantro, if desired.
  • Description
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