Ramen Shrimp Pouch

This looks like fun... and like the lunches I saw in Honk Kong.

Ramen Shrimp Pouch
Recipe courtesy Alton Brown

Special equipment:
4 (18-inch) squares aluminum foil
1/2 cup dried mushrooms, chopped (I think next time I will soak them for a few minutes)
20 large raw shrimp, peeled and deveined
1/2 cup finely chopped onion
1/2 cup sliced scallions
1/2 teaspoon red pepper flakes (They need the red pepper)
1/2 teaspoon kosher salt
1/2 cup vegetable broth
1/4 cup mirin (White Rice Wine)
2 tablespoons soy sauce
4 teaspoons sesame oil

Preheat oven to 400 degrees F.

Divide ramen noodles evenly in center of each of the four 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.