Mama Ramen Shrimp Soup Recipe From Ping

Ingredients

• 6 ounces ground pork
• 1 garlic clove, finely chopped
• 2 tablespoons plus ½ teaspoon fish sauce, divided
• ½ teaspoon freshly ground black pepper
• ½ teaspoon distilled white vinegar
• 4 large eggs
• 4 packages shrimp-flavored ramen noodle soup (preferably Mama brand), seasoning packet reserved
• 5 cups chicken broth 
• 2 tablespoons plus 2 teaspoons tamarind paste
• 1 tablespoon plus 1 teaspoon granulated sugar
• 1 tablespoon plus 1 teaspoon chile powder
• 1 bunch yu choy or Chinese mustard greens, coarsely chopped
• 12 extra-large 16/20-count shell-on shrimp, peeled and deveined
• ¼ cup cilantro, coarsely chopped

Directions

1. In a medium bowl, add the ground pork, garlic, ½ teaspoon of the fish sauce and the black pepper. Mix just until combined, then portion the mixture into ¾-inch meatballs. Place the meatballs on a plate and refrigerate.
2. Fill a large, shallow saucepan with enough water to reach 3 inches up the sides of the pan. Add the vinegar and bring to a boil over medium heat. Crack 1 egg into a small bowl and carefully tip the egg into the boiling water. Repeat with the remaining 3 eggs. Use a spoon to baste the eggs, cooking until the whites are set, about 2 minutes. Use a slotted spoon to carefully transfer the eggs, one at a time, to a paper-towel-lined plate.
3. Bring a large pot of water to a boil over high heat. Add the ramen noodle bricks and cook until the noodles are tender, 2 to 3 minutes. Drain the noodles in a colander.
4. In a medium saucepan set over medium-high heat, add the chicken broth, tamarind paste, sugar, chile powder, 1 tablespoon plus 1 teaspoon of the ramen seasoning mix, and the remaining 2 tablespoons of fish sauce. Bring the liquid to a boil, then add the yu choy, shrimp and the chilled pork meatballs. Cook, stirring occasionally, until the yu choy is tender and the shrimp and pork meatballs are cooked through, 3 to 4 minutes. Divide the cooked ramen noodles among 4 bowls. Use tongs to top each bowl of ramen with a few shrimp and plenty of meatballs. Divide the broth mixture evenly over each serving, then top with a poached egg. Sprinkle with the cilantro and serve immediately.