- 10 to 12 oz whole shrimp
For Soup (makes 3 to 4 serving)
- 2 tbsp cooking oil
- 1 cup rice wine
- 5 cups chicken stock
- 2 cup soy milk or water
For Wontons (makes 20 to 22 wontons)
- 2 cloves garlic, chopped
- 1 oz ginger, chopped
- 2 green onions, chopped
- 1 egg white
- 1 tsp soy sauce
- 1 tsp rice wine
- 1 tsp sesame seeds
- 1 tsp sesame oil
- 1 1/2 tsp cornstarch
- Pinch black pepper
- 20 to 22 wonton wrappers, extra thin square shape
For Ramen (per bowl)
- 1 clove garlic, grated
- 1 tbsp tsuyu, Japanese soup base sauce
- 1/2 bok choy
- 1 portion fresh or frozen ramen noodles
- 1/2 ramen egg
- chopped green onions
- black & white sesame seeds
- rayu, chili oil, optional
- Remove heads and shells of shrimp and place in a medium size pot for soup. Keep meat (approximately 5 to 6 oz) for wontons. Add cooking oil into pot, turn on heat to medium high and sauté shrimp heads and shells. During this time, squeeze shrimp head with a wooden spoon to get beautiful buttery flavor orange “goo”.
- When shrimps heads and shells are orange color and bottom of pan has lots of brown bits, about 4 minutes, add rice wine. Deglaze bottom of pot. Now, pour chicken stock and soy milk (you can substitute soy milk with water if you prefer clean shrimp broth then creamy broth). Bring it to boil then reduce heat to medium low and simmer for 30 minutes without a lid. Stir occasionally.
- Meanwhile, let’s make wontons. Chop shrimp meat until it’s sticky and pasty texture. Place shrimp in a mixing bowl then add garlic, ginger, green onions egg white, soy sauce, rice wine, sesame seeds, sesame oil, cornstarch and black pepper. Mix well together.
- Bring one wonton wrapper at a time on your palm and wet edges with a little bit of cold water. Place about 1 tsp of filling in middle and fold by bring all edges together. No special folding skills required for this type of wonton, just make sure it’s well sealed. Repeat with rest of ingredients. You’ll make 20 to 22 wontons.
- When soup is done simmering, remove shrimp heads and shells from soup. Keep it warm.
- Bring another pot of water to boil and add generous amount of salt. Blanch bok choy for 1 minutes and remove from water, drain and set aside.
- Drop wontons (7 per serving) into now-empty salted boiling water. 30 seconds later, add fresh ramen noodles and cook by following directions of package you’re using. If you’re using dried ramen noodles, cook noodles ahead separately, because wonton takes only 2 minutes to cook. (Don’t over cook wontons, other wise the wrapper will start melt.)
- Meanwhile wontons and noodles are cooking, grate 1 clove garlic into a serving bowl and add 1 tbsp tsuyu. Pour 1 1/2 cup to 2 cups of broth into serving bowl. Drain cooked ramen noodles and add into bowl. Stir noodles to coat evenly with broth and arrange them. Remove wontons and place top of noodles. Now, arrange blanched bok choy, ramen egg, chopped green onions, sesame seeds and rayu if you like. Serve immediately! Enjoy!