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A bowl of shrimp ramen topped with shrimp, bok choy, green onions, and half a soft-boiled egg. The broth is rich, with sesame seeds sprinkled on top. Chopsticks rest on the bowl's edge, and a small cup is in the background.
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Shrimp Ramen

Restaurant-style ramen made at home in just 15 minutes. Garlicky broth, buttery shrimp, and jammy eggs make this better than takeout.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Asian
Keyword: ramen noodle recipes
Servings: 2 people
Author: Marissa Stevens

Ingredients

  • 2 large eggs
  • 1 tablespoon butter
  • 1/2 pound medium shrimp peeled and deveined
  • 4 cups chicken broth or beef broth or pork broth
  • 6 ounces dry ramen noodles from 2 ramen noodle packages, seasoning packets discarded or 1/2 recipe of Homemade Ramen Noodles
  • 1 teaspoon grated fresh ginger or more
  • 1 teaspoon minced fresh garlic or more
  • 2 heads baby bok choy thinly sliced crosswise into ribbons
  • 2 teaspoons soy sauce or more
  • 2 teaspoons toasted sesame oil or more
  • sriracha sauce as desired
  • chopped green onions as desired

Instructions

  • Prepare ice bath for eggs.
  • Fill a small saucepan with enough water to cover eggs and bring to boil over high heat. Reduce heat to medium and slowly lower eggs into boiling water with a slotted spoon (to avoid cracking). Reduce heat to simmer and cook 7 minutes (or longer if you prefer firmer yolks); transfer eggs to ice bath for 5 minutes or more. (See recipe note.)
  • Meanwhile, heat butter in a medium nonstick skillet over medium heat until melted and sizzling. Add shrimp; cook and stir 3 minutes or until just cooked through (do not overcook). Remove from heat.
  • Bring chicken broth to boil in a medium saucepan.
  • Add ramen noodles to boiling broth and cook 1 minute. After 1 minute, add ginger, garlic and bok choy; bring to boil and cook 2 minutes more, or until noodles are tender. Add shrimp and and accumulated juices and stir to heat through. Remove from heat and stir in soy sauce and sesame oil. Taste for salt and add more soy sauce as desired.
  • Divide noodles, shrimp and bok choy evenly between two bowls. Peel and cut eggs in half lengthwise. Top each bowl with two egg halves and desired amounts of sriracha and green onions. Serve.

Notes

  1. Confession: I don't always wait the full 5 minutes. If the soup is ready and I've just transferred the eggs to an ice bath, I peel them right away and it works well. Just be a bit gentle when cracking the shell and peeling.

Nutrition

Calories: 659kcal | Carbohydrates: 57g | Protein: 42g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 393mg | Sodium: 4062mg | Potassium: 630mg | Fiber: 2g | Sugar: 4g | Vitamin A: 509IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 5mg

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