Shrimp and Yellow Chives Ramen

Collaborative recipe by Michelin Chef, Yamamoto of ICCA, NY. Sesame Miso Ramen with Shrimp and Yellow Chives – a delightful blend of rich umami and subtle sweetness. The tang of grapefruit adds a unique twist, creating a crisp and refreshing finish.

1 Serving

3 pieces shrimp
1.8 oz yellow chives
2 stalks Chinese broccoli (Gai Lan)
1/2 cup grapefruit juice (freshly squeezed)
1 tbsp potato starch (for shrimp preparation)
1 tbsp sake (for shrimp preparation)
1 Kayanoya Dashi Ramen - Sesame & Miso
1.5 cups water
preferred amount of grapefruit zest

Directions

Score the Chinese broccoli with thicker stalks. Cut the yellow chives into 2-inch pieces.
Devein the shrimp. Prepare with a pinch of salt, 1 tbsp of sake, and potato starch, then rinse, drain, and pat dry with a paper towel.
Simmer the juice of 1/2 a grapefruit until it reduces to 1/4. Mix it into a bowl with Sesame & Miso Seasoning from Kayanoya Dashi Ramen.
Boil the Chinese broccoli until tender, then cut into 2-inch pieces. Boil the shrimp until they turn pink.
Heat oil in a skillet and stir-fry the yellow chives for 1-2 minutes.
Add 1.5 cups of water and the Soup Broth from the Kayanoya Dashi Ramen into a pot. Bring to a boil, then reduce to low heat and simmer for 2-3 minutes. Turn off the heat and remove the packet.
Cook the noodles in plenty of boiling water for 4-5 minutes. Strain and transfer to the bowl with the prepared broth from step 6.
Top the noodles with shrimp, Chinese broccoli, yellow chives, and a sprinkle of grapefruit zest.