Easy & Healthy Homemade Shrimp Ramen — A Traditional Comfort Bowl You Can Make Tonight

Homemade Shrimp Ramen warms the soul — it’s the kind of bowl I crave after a long day. This easy, comforting, and surprisingly healthy Homemade Shrimp Ramen recipe brings the bright ocean flavor of shrimp together with a rich, savory broth and fresh vegetables for a weeknight dinner or cozy Sunday meal.

Serve it for a quick weeknight dinner, a casual weekend lunch, or a cozy date-night at home. It’s also fantastic for holidays when you want something a little special but not fussy.

🧂 Ingredients (Serves 2–3)

• 8 oz (225 g) ramen noodles (fresh preferred; dried or gluten-free rice noodles work)
• 12–16 large shrimp (peeled, deveined; ~10–12 oz / 300–350 g)
• 5 cups low-sodium chicken or vegetable broth (or dashi for a traditional boost)
• 1-inch piece kombu (optional; for umami) or 1 tsp dashi powder
• 2 tbsp low-sodium soy sauce or tamari (gluten-free option)
• 1 tbsp mirin or 1 tsp honey (optional — balances flavors)
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil (canola or grapeseed) for sautéing
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 small onion or 2 shallots, thinly sliced
• 2 cups bok choy or baby spinach (roughly chopped)
• 1 cup sliced mushrooms (shiitake or cremini)
• 1/2 cup corn kernels or shredded carrots (optional)
• 2 soft-boiled eggs (optional)
• 2 scallions, thinly sliced
• 1 sheet nori, torn into strips (optional)
• 1 tsp chili oil or chili flakes (optional, to taste)
• Sesame seeds and lime wedges for garnish
• Salt and pepper to taste

👩‍🍳 Directions

1. Prep the shrimp: Pat shrimp dry, season lightly with salt and pepper. If you like a bit of heat, toss with 1/4 tsp chili flakes. (5 minutes)
2. Make the broth base: In a medium pot, heat neutral oil over medium heat. Sauté onion/shallots until soft (3–4 minutes). Add garlic and ginger; cook 30–45 seconds until fragrant.
3. Add liquids and simmer: Pour in broth and kombu (or dashi). Add soy sauce and mirin. Bring to a simmer and let it gently simmer for 12–15 minutes to meld flavors. Remove kombu before serving if used.
4. Cook mushrooms & veg: Add mushrooms and corn/carrots; simmer 3–4 minutes. Stir in bok choy or spinach for the final 1–2 minutes until wilted.
5. Soft-boil the eggs (if using): While broth simmers, bring a small pot of water to boil, add eggs carefully, boil 6–7 minutes for soft yolks. Transfer to an ice bath, peel, and halve. (10 minutes total including cooling)
6. Cook shrimp: In a separate skillet, heat sesame oil over medium-high. Add shrimp and sear 1–2 minutes per side until pink and opaque (do not overcook). Alternatively, add raw shrimp directly to the simmering broth for 2–3 minutes.
7. Cook noodles: Prepare ramen noodles according to package instructions (usually 2–4 minutes fresh; 4–5 minutes dried). Drain and divide into bowls.
8. Assemble bowls: Divide cooked noodles among bowls. Arrange shrimp on top, ladle hot broth and vegetables over the noodles. Halve the soft-boiled eggs and add them.
9. Garnish & serve: Top with scallions, sesame seeds, torn nori, a squeeze of lime, and a drizzle of chili oil if you like heat. Serve immediately. (Total active time: ~25–30 minutes)

💡 Tips & Variations

• Low-carb swap: Replace ramen noodles with zoodles (zucchini noodles) or shirataki noodles — add them at the end and warm in the broth for 1–2 minutes.
• Gluten-free: Use tamari or coconut aminos and rice noodles or certified gluten-free ramen.
• Vegan option: Swap shrimp for firm tofu cubes, king oyster mushroom “scallops,” or marinated tempeh. Use vegetable broth and miso for deeper flavor.
• Make it heart-healthier: Use low-sodium broth, less soy sauce, and extra vegetables. Top with avocado slices for healthy fats.
• Boost umami: Add 1 tbsp white miso paste at the end (off heat) for a richer broth.
• Meal prep & storage: Store broth separately in the fridge for up to 4 days, shrimp up to 48 hours, and noodles best cooked fresh. To reheat, gently warm broth and add pre-cooked shrimp and quick-steamed veg to avoid overcooking (reheat only until just warm).
• Freezing tip: Freeze broth (without noodles) in airtight containers for up to 3 months. Thaw overnight in the fridge.
• Serving ideas: Pair with a light cucumber salad, steamed edamame, or pickled vegetables for contrast.
• Leftover hack: Turn leftover ramen into a stir-fry — drain noodles, toss in a hot pan with shrimp, veggies, and a splash of soy sauce.

🩺 Health & Lifestyle Tie-in
Shrimp is a lean, high-protein choice low in calories and rich in iodine and B12, while a homemade broth packed with vegetables provides hydration and vitamins. Choosing low-sodium broths and more veggies helps keep this bowl heart-healthy. Cooking at home also saves money and supports financial wellbeing — fewer takeout meals add up to real savings, and healthier habits now can help lower future healthcare costs. Small changes in how we eat often tie into bigger gains for both body and budget.

SEO & Nutrition Notes (quick)

• Keywords: easy homemade shrimp ramen, healthy shrimp ramen recipe, traditional shrimp ramen at home
• Approx. nutrition per serving (estimate): 420–520 kcal, 30–40 g protein, depending on noodle choice and portion sizes.

❤️ Conclusion
If you make this Homemade Shrimp Ramen, I’d love to see your bowls — tag me or leave a comment with your tweaks and photos. It’s one of those recipes that comforts and adapts to whatever you have in the fridge. Enjoy the warmth, savor the slurp, and happy cooking!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Homemade Shrimp Ramen

A comforting and healthy shrimp ramen recipe that brings the ocean flavor of shrimp together with a rich broth and fresh vegetables.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 470

Ingredients Method Notes

Ingredients

  

For the Broth

• 5 cups low-sodium chicken or vegetable broth Or dashi for a traditional boost
• 1 inch piece kombu Optional; for umami
• 2 tbsp low-sodium soy sauce or tamari Gluten-free option available
• 1 tbsp mirin Or 1 tsp honey to balance flavors
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil Canola or grapeseed for sautéing

For the Ramen

• 8 oz ramen noodles Fresh preferred; dried or gluten-free rice noodles can work
• 12-16 large shrimp Peeled and deveined, about 10-12 oz / 300-350 g

Vegetables

• 3 cloves garlic Minced
• 1 tbsp fresh ginger Grated
• 1 small onion or 2 shallots Thinly sliced
• 2 cups bok choy or baby spinach Roughly chopped
• 1 cup sliced mushrooms Shiitake or cremini
• 1/2 cup corn kernels or shredded carrots Optional
• 2 scallions thinly sliced
• 1 sheet nori Torn into strips, optional
• 1 tsp chili oil or chili flakes Optional, to taste

For Garnish

• Sesame seeds For garnish
• Lime wedges For garnish

Method

 

Preparation

1. Pat shrimp dry, season lightly with salt and pepper. If you like a bit of heat, toss with 1/4 tsp chili flakes.
2. In a medium pot, heat neutral oil over medium heat. Sauté onion/shallots until soft (3–4 minutes). Add garlic and ginger; cook 30–45 seconds until fragrant.

Making the Broth

1. Pour in broth and kombu (or dashi). Add soy sauce and mirin. Bring to a simmer and let it gently simmer for 12–15 minutes to meld flavors. Remove kombu before serving if used.

Cooking Vegetables

1. Add mushrooms and corn/carrots; simmer 3–4 minutes. Stir in bok choy or spinach for the final 1–2 minutes until wilted.

Soft-boiling the Eggs

1. While broth simmers, bring a small pot of water to boil, add eggs carefully, boil 6–7 minutes for soft yolks. Transfer to an ice bath, peel, and halve.

Cooking the Shrimp

1. In a separate skillet, heat sesame oil over medium-high. Add shrimp and sear 1–2 minutes per side until pink and opaque (do not overcook). Alternatively, add raw shrimp directly to the simmering broth for 2–3 minutes.

Cooking the Noodles

1. Prepare ramen noodles according to package instructions (usually 2–4 minutes fresh; 4–5 minutes dried). Drain and divide into bowls.

Assembling the Bowls

1. Divide cooked noodles among bowls. Arrange shrimp on top, ladle hot broth and vegetables over the noodles. Halve the soft-boiled eggs and add them.

Garnishing & Serving

1. Top with scallions, sesame seeds, torn nori, a squeeze of lime, and a drizzle of chili oil if you like heat. Serve immediately.

Notes

For variations, swap ramen noodles with zoodles or shirataki noodles, make it vegan with tofu or tempeh, and use low-sodium broth for a heart-healthier option. Great for meal prep; store broth separately to preserve freshness.