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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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
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.