4 slices bacon
1 pound large shrimp, peeled and deveined, shells reserved (optional)
6 scallions, white parts halved lengthwise, green parts sliced thin
1 (2-inch) piece fresh ginger, peeled, sliced into 1/4-inch rounds, and smashed
3 garlic cloves, peeled and smashed
1/4 teaspoon red pepper flakes
8 cups low-sodium chicken broth
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
3 (3-ounce) packages ramen noodles, flavoring packets discarded
1 (16-ounce) bag frozen Asian vegetable mix

Cook bacon, shrimp shells (if using), scallion whites, ginger, garlic, and red pepper flakes in large saucepan over medium-high heat until browned, about 5 minutes. Stir in broth and bring to boil. Reduce heat to medium and simmer until broth is reduced to about 6 cups, 15 to 20 minutes. Strain broth and return to empty saucepan. Stir in soy sauce, 1 teaspoon sesame oil, and shrimp. Cover and keep warm.

Meanwhile, bring 4 quarts water to boil in large pot. Add noodles and cook, stirring occasionally, until nearly tender, about 2 minutes. Add vegetables to pot and cook until vegetables are heated through and noodles are completely tender, about 1 minute longer. Drain well, then divide noodle mixture between 4 large bowls.

Return broth mixture to simmer over medium heat. Stir in remaining sesame oil. Ladle broth mixture over individual bowls of noodles. Top with scallion greens. Serve.

Page 56 30-MINUTE SUPPERS Summer 2011