Entree: Brazil – Brazilian Japanese – Ramen de Vatapá (Ramen noodles served in a creamy Bahian vatapá-style coconut, peanut, and shrimp broth)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 12 oz (340 g) fresh ramen noodles
- 12 oz (340 g) peeled and deveined shrimp
- 6 cups (1.4 L) dashi or light fish stock
- 3/4 cup (180 ml) canned coconut milk
- 1/2 cup (120 ml) whole milk or unsweetened soy milk
- 2 slices (about 2 oz / 55 g) day-old white bread, crusts removed
- 1/3 cup (80 g) roasted unsalted peanuts
- 1 small onion, chopped (about 3.5 oz / 100 g)
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 2 tsp (10 ml) dendê oil or palm oil (optional for Bahian aroma)
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tbsp (15 ml) lime juice
- 1/4 tsp (1.5 g) ground annatto or a pinch of smoked paprika for color (optional)
- 1/2 cup (120 ml) dry white wine or water
- Salt to taste
- Fresh cilantro leaves for garnish
- 3 green onions, thinly sliced
- 1/4 cup (20 g) fried shallots or crispy onions for garnish
- Lime wedges for serving

Instructions

1. Soak the bread in the coconut milk and whole milk until softened, about 5 minutes. Transfer to a blender with the roasted peanuts and blend into a smooth paste; set aside.
2. In a large pot, heat vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in the vatapá paste (bread-peanut-coconut mixture) and cook gently for 2–3 minutes, stirring so it doesn’t stick. Add the white wine or water and let it reduce slightly.
4. Pour in the dashi or light fish stock and bring to a gentle simmer. Whisk to incorporate the paste until the broth is smooth. Add soy sauce, fish sauce, dendê oil if using, and annatto or smoked paprika for color. Simmer 8–10 minutes to meld flavors.
5. Taste and adjust seasoning with salt and lime juice. If the broth is too thick, add additional stock or water to reach a ramen-broth consistency.
6. Meanwhile, bring a separate pot of water to a boil. Cook the ramen noodles according to package instructions, drain, and portion into serving bowls.
7. Quickly poach the shrimp in the simmering vatapá broth for 1–2 minutes until just cooked through, then remove and set aside.
8. Reheat the broth to a gentle simmer and ladle over the noodles in each bowl. Top with the poached shrimp, sliced green onions, cilantro, fried shallots, and a lime wedge. Serve immediately.