4 PKG Ramen Noodles (discard seasoning packs)
40 LG raw shrimp (peeled & deveined)
1 C mushrooms (sliced)
1 C onion (finely chopped)
1 C scallions (sliced)
½ TSP red pepper flakes
½ TSP kosher salt
1 C vegetable broth
1 C mirin or sake
½ C soy sauce
½ C sesame oil
Temperature: 400
Create 4, 18″ square, double layered foil squares. Place one ramen noodle block in the center of each foil pouch. Stack the following ingredients on top of the noodles in this order: shrimp, mushrooms, onions, scallions, red pepper flakes and salt. Pull the sides and corners of the pouch up to form a small basket shape, leaving an opening at the top to pour in liquid.
In a small bowl, combine vegetable broth, mirin (or sake), soy sauce and sesame oil. Distribute liquid evenly among packs – you should use at 2/3 C of combined liquid for each pouch.
Press the pouch foil together and seal thoroughly. Punch a small hole in each pouch to allow steam to escape. Place on a cookie sheet and bake in the oven for 20-25 minutes. Serve immediately.