Shrimp & Seaweed Fusion: Nongshim Shrimp Noodle Soup
Elevate Your Nongshim Shrimp Noodle Soup with Frozen Seaweed
Ramen can be transformed into a unique culinary experience with the addition of special ingredients. I’ve been loving seaweed (maesaengi) lately, so I washed and froze some portions to use in various dishes. Adding a block of this frozen seaweed to your Nongshim Shrimp Noodle Soup while cooking unlocks a richer, more oceanic flavor and aroma, reminiscent of a fresh sea breeze. It’s a simple yet delightful way to enjoy a more sophisticated bowl of ramen.
Ingredients
- 1 packet Nongshim Shrimp Noodle Soup
- A small portion of frozen seaweed (maesaengi)
Cooking Instructions
Step 1
Start by preparing one packet of Nongshim Shrimp Noodle Soup. This will be the base for your delicious ramen.
Step 2
Next, take out a small portion of frozen seaweed (maesaengi) that you’ve previously washed and frozen. It’s convenient to freeze it in individual portions using plastic gloves for easy separation. About 1 to 2 tablespoons will be sufficient.
Step 3
Bring 500ml of water to a rolling boil in a pot. Once boiling, add the ramen noodles, the powder soup base, and the dried vegetable and shrimp mix from the Nongshim Shrimp Noodle Soup packet. Adding the soup base first helps the flavors infuse into the noodles.
Step 4
Let the noodles cook for approximately 3 minutes and 30 seconds until they are tender yet chewy. Then, add the prepared frozen seaweed and continue to boil for just 1 more minute. Be careful not to overcook the seaweed, as it can become mushy. The resulting noodle soup will feature wonderfully chewy noodles interspersed with satisfying pieces of dried shrimp, releasing a delightful shrimp flavor and aroma. The broth itself is incredibly rich with a refreshing taste of the sea right from the first sip. The addition of seaweed enhances the umami and makes this a truly exceptional bowl of ramen!
