A cozy, flavor-packed bowl of shrimp ramen made with aromatic broth, tender noodles, and perfectly cooked soft-boiled eggs. This comforting soup comes together quickly yet delivers deep, satisfying flavor.
Why You’ll Love This Recipe
This shrimp ramen is simple yet incredibly flavorful, offering a balance of savory broth, fresh vegetables, tender shrimp, and silky soft-boiled eggs. It’s a restaurant-style dish made easily at home, customizable, and perfect for both weeknight dinners and relaxing weekend meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the broth:
4 cups chicken or seafood broth
2 cups water
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tbsp soy sauce
1 tbsp miso paste (optional)
1 tsp sesame oil
1/2 tsp chili flakes (optional)
For the ramen:
8 oz (225 g) ramen noodles or wheat noodles
1 lb (450 g) large shrimp, peeled and deveined
2 soft-boiled eggs, halved
1 cup mushrooms, sliced
1 cup baby spinach or bok choy
2 green onions, sliced
Sesame seeds, for garnish
Directions
Cook the soft-boiled eggs:
Bring a small pot of water to a boil. Add the eggs and cook for 6–7 minutes for soft yolks. Transfer immediately to ice water to stop cooking. Peel and set aside.
Prepare the broth:
In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant. Add broth, water, soy sauce, miso paste, and chili flakes. Bring to a gentle simmer.
Cook the noodles:
In a separate pot, cook the noodles according to package instructions. Drain and set aside.
Cook the shrimp and vegetables:
Add shrimp, mushrooms, and spinach or bok choy to the simmering broth. Cook for 2–3 minutes until the shrimp is pink and opaque and the vegetables are tender.
Assemble the bowls:
Divide the cooked noodles into serving bowls. Ladle the hot broth, shrimp, and vegetables over the noodles. Top each bowl with a halved soft-boiled egg.
Garnish and serve:
Sprinkle green onions and sesame seeds over each bowl. Serve hot.
Servings and timing
This recipe makes 2 hearty servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Spicy ramen: Add more chili flakes or a spoonful of chili paste.
Vegetable-loaded: Add carrots, bean sprouts, or corn for extra texture.
Coconut broth: Stir in a splash of coconut milk for a richer, creamier broth.
Seafood mix: Replace some shrimp with scallops or white fish fillets.
Noodle alternatives: Use udon, rice noodles, or whole-wheat noodles.
Storage/Reheating
Store leftover broth, shrimp, and vegetables separately from the noodles to prevent sogginess.
Refrigerate for up to 2 days.
Reheat the broth on the stove until hot, then pour over freshly warmed noodles.
Soft-boiled eggs are best eaten fresh but can be prepared a few hours ahead.
FAQs
How do I keep the noodles from getting mushy?
Store the noodles separately and add them to the hot broth just before serving.
Can I use frozen shrimp?
Yes, thaw them completely and pat dry before cooking.
Can I make this ramen without miso paste?
Yes, it still tastes delicious. Miso simply adds depth.
Is this recipe spicy?
Only if you choose to add chili flakes. You can adjust the heat level easily.
Can I use vegetable broth?
Yes, it works well and keeps the flavor light and clean.
How can I make the eggs firmer?
Cook them for 8–9 minutes instead of 6–7.
Can I prepare the broth ahead of time?
Yes, it keeps well in the refrigerator for up to 2 days.
What vegetables work best in ramen?
Spinach, bok choy, mushrooms, carrots, and green onions are great options.
Can I use instant ramen noodles?
Yes, just discard the seasoning packet and use only the noodles.
How do I avoid overcooking the shrimp?
Add them at the end and cook only until they turn pink and opaque.
Conclusion
This shrimp ramen with soft-boiled egg brings together rich broth, tender noodles, and fresh ingredients for a comforting, flavorful meal. It’s easy enough for weeknights yet impressive enough to serve guests. Enjoy a warm, satisfying bowl every time you make it.
A cozy, flavor-packed bowl of shrimp ramen made with aromatic broth, tender noodles, and perfectly cooked soft-boiled eggs. Quick to make, yet deeply satisfying.
Ingredients
4 cups chicken or seafood broth
2 cups water
2 cloves garlic, minced
1-inch piece fresh ginger, grated
2 tbsp soy sauce
1 tbsp miso paste (optional)
1 tsp sesame oil
1/2 tsp chili flakes (optional)
8 oz (225 g) ramen noodles or wheat noodles
1 lb (450 g) large shrimp, peeled and deveined
2 soft-boiled eggs, halved
1 cup mushrooms, sliced
1 cup baby spinach or bok choy
2 green onions, sliced
Sesame seeds, for garnish
Instructions
Bring a small pot of water to a boil. Add the eggs and cook for 6–7 minutes for soft yolks. Transfer immediately to ice water to stop cooking. Peel and set aside.
In a large pot, heat sesame oil over medium heat. Sauté garlic and ginger for 1–2 minutes until fragrant. Add broth, water, soy sauce, miso paste, and chili flakes. Bring to a gentle simmer.
In a separate pot, cook the noodles according to package instructions. Drain and set aside.
Add shrimp, mushrooms, and spinach or bok choy to the simmering broth. Cook for 2–3 minutes until the shrimp is pink and opaque and the vegetables are tender.
Divide the cooked noodles into serving bowls. Ladle the hot broth, shrimp, and vegetables over the noodles. Top each bowl with a halved soft-boiled egg.
Sprinkle green onions and sesame seeds over each bowl. Serve hot.
Notes
Store noodles separately to prevent them from becoming mushy.
Refrigerate broth and toppings separately for up to 2 days.
Miso paste is optional but adds umami depth.
Frozen shrimp can be used—just thaw and pat dry.
Customize with additional veggies like carrots or corn.
