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Ramen Shrimp Pouch Recipe

Ramen Shrimp Pouch

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (136)

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Average Rating:

Total Reviews: 136

Showing 31-40 of 136

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  • on November 06, 2008

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    I followed some of the people's ideas (especially upping the cooking time. It turned out great. A bit salty but that can easily be fixed by using less salt or low sodium soy sauce. It was very yummy!

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  • on October 17, 2008

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    I made this recipe with very few alterations...
    - upped the cooking time by about 4 or 5 minutes
    - used less onion (half as much as the recipe called for, still used the scallions though
    - added more sesame oil (doubled the recipe amount
    - omitted the dried mushrooms, cooked white button mushrooms separately and added them to the bowls...
    - i also added asparagus and red pepper - delicious!

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  • on August 31, 2008

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    very delectible dinner will eat it again

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  • on August 29, 2008

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    It's almost like eating the actual soup but much better, with having actual shrimp and tasty toppings.

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  • on August 10, 2008

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    Made this for my wife and myself. I followed the recipe with the exception of adding a few more shrimps per pouch. We loved this meal. Had leftovers that we will bring to our offices for lunch. The mirin added a great sweetness to this soup. Would recommend trying this recipe at least once. By already cleaned and devained shrimp in a bag. makes this making that much easier.

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  • on July 26, 2008

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    this recipe has a very distinctive flavor.. the noodles come out with the aroma of the fresh shrimp. i must say i was pleasantly surprised with the result.. who would have thought something so good could come from using simple ramen noodles in the recipe... great job

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  • on July 24, 2008

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    I made this for my kids and they thought it was great! It'll be a good recipe for my daughter who's in college to make with her pantry full of ramen noodles!

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  • on July 15, 2008

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    That was the best family meal we've had, ever! The kids even helped make it. It was easy, good, and healthy! After reading the reviews, I doubled the foil and used a cabbage leaf as the bottom layer to minimize leakage (camping trick. The cabbage probably would have worked well enough without the extra foil. We had enough broth to make it like a Japanese noodle soup, which I loved. We used fresh sliced mushrooms, snow peas, and mini-corn. If I didn't have mirin, I would have used white wine. I put the pouches on a cookie sheet and cooked them on the gas grill. It also wasn't salty at all. Did the other reviewers use the seasoning packet from the noodle package? I wouldn't recommend that. To eat this, we shaped the foil into bowls and used chopsticks and spoons. Yum!

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  • on July 10, 2008

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    I saw this episode on this recipee and tried it tonight..wow I was amazed on how easy it was to cook...and no mess!
    The oven does all the work for you if you use foil to wrap the ingredients together instead of parchment paper. I used salmon instead of shrimp and used soy sauce and lemon slices instead of wine. It turned out faboulous! The house smelled like a gourmet bistro. Now if only I could teach my husband to cook this..so I could have a few nights off from cooking. Until then, I will keep dreaming of that day. Good Eats!

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  • on April 27, 2008

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    I love this recipe, its so quick and simple, and for a college kid i always am looking for easy ways to mix up meals.

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