Recipes

Ingredients

• 275 g (6 portions) of ramen-type noodles
• 1 onion, finely diced
• 65 ml (¼ cup) canola oil
• 1,5 l (6 cups) chicken stock
• 45 ml (3 Tbsp) soy sauce
• 48 (or more) northern shrimp, peeled
• 250 ml (1 cup) frozen or canned corn kernels
• 225 g (½ lb) bacon, cut into pieces
• 3 scallions, chopped
• Cilantro to taste

Preparation

• In a pot of salted boiling water, cook the noodles according to the instructions on the package.
• Strain in a colander and lightly coat with canola oil. Set aside.
• In a large pot, sauté scallions in oil on medium heat until tender (5 minutes).
• Add chicken stock and soy sauce and bring to a boil.
• Add shrimp and corn and continue cooking before removing
  from the burner.
• On a sheet tray, cook the bacon in the oven.
• Place noodles in four bowls and add hot broth.
• Garnish with corn and shrimp and top with bacon.
• Sprinkle hot soup with green onions and chopped cilantro.