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Ramen Shrimp Pouch Recipe courtesy Alton Brown

2 packages Ramen noodles

1/2 cup dried mushrooms, chopped

20 large raw shrimp, peeled and deveined

1/2 cup finely chopped onion

1/2 cup sliced scallions

1/2 teaspoon red pepper flakes

1/2 teaspoon kosher salt

1 quart vegetable broth

1/2 cup mirin

1/4 cup soy sauce

4 teaspoons sesame oil

Special equipment: 4 (18-inch) squares aluminum foil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid.

In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.

CURRY RAMEN SOUP

3 baking potatoes peeled and diced

5 small carrots sliced

2 onions diced

2 lbs diced chicken breast

1 tbsp seasoning salt

1 tbsp black pepper

1/32 tsp cayenne pepper (a pinch)

2 Maggi beef bouillion cubes

8 tbsp curry powder (divided)

oil

ramen noodles

At Medium setting, heat 3 tablespoons of oil in a skillet and sprinkle half of curry into the oil. When the curry starts to foam, add the onions and carrots and sautee until onions are translucent. Remove from heat and transfer it into a soup pot. Add potatoes and enough water to cover potatoes. Bring to a boil and simmer.

In a bowl, place chicken, seasoning salt, black pepper, and cayenne pepper. Mix well until the chicken is evenly seasoned.

In the skillet, add 3 tablespoons of oil and sprinkle remaining curry into the oil.

When the curry starts to foam add the seasoned chicken mix and sautee on a high heat. Chicken does not need to be thoroughly cooked.

Toss the sauteed chicken into the soup mix, and simmer until potatoes are cooked and the broth is thick (about 30 min).

Cook Ramen according to package directions. Serve

Well you can try this site: http://www.mattfischer.com/ramen/ the self proclaimed "Official Ramen" page - there are some fairly good Japanese recipes there. You could also peruse your local Asian market/noodle house for inspiration. Ramen is just noodles and broth base with the occasional dehydrated vegetable - try getting just the basic bases like vegetable or spicy and adding shrimp, tofu, snow peas and such - it will be far more satisfying than just the noodles. Good Luck!

Green Tea Mousse

1 tbsp gelatine powder

4 tbsps water

2 egg yolks

1/2 cup sugar

1 cup milk

1 cup heavy cream

1 tbsp macha green tea powder

3 tbsp warm water

PREPARATION:

Dissolve gelatine powder in 4 tbsps of water and set aside. Mix egg yolks and sugar in a bowl. Heat milk in a pan and dissolve the gelatine in the milk. Gradually add the milk in the egg mixture. Dissolve green tea powder in 3 tbsps of warm water.

Buy instant ramen mix; add boiling water...

If you want to "perk" it up, add matchstick slices of steamed veggies. (I thought ramen was chinese...)

Try these web links

http://www.google.com/search?q=Japanese+recipe+-+R...