This cozy ramen noodle soup is a warm bowl of yum! With soft noodles, savory broth, and tasty toppings like green onions and eggs, it’s sure to make you smile.
It’s perfect for a chilly day or when you just need a quick meal that feels fancy. I love adding extra veggies to mine for a colorful twist! 🍜✨
Key Ingredients & Substitutions
Broth: Chicken broth adds a rich flavor, but vegetable broth works perfectly for a vegetarian option. Homemade broth is always a bonus if you’ve got the time!
Instant Ramen Noodles: These noodles cook fast, but you can swap for fresh ramen noodles if you’re feeling adventurous. Just adjust the cooking time as needed since fresh noodles typically cook quicker.
Shrimp: Fresh shrimp is lovely, but frozen shrimp is super convenient. If you’re allergic or prefer plant-based, try tofu or mushrooms as a substitute!
Miso Paste: This adds depth to the broth. If you can’t find miso, a bit of soy sauce plus a splash of tahini can give you a similar umami flavor.
Greens: Kale and spinach are great, but feel free to use bok choy, Swiss chard, or any greens you have on hand for a different twist.
How Do You Cook Perfect Soft Boiled Eggs?
Soft boiled eggs add a creamy texture that’s so delicious! Here’s a simple way to achieve that perfect soft yolk:
- Bring a pot of water to a boil and gently lower in the eggs.
- Boil for 6-7 minutes, depending on how runny you like the yolk.
- Immediately place the eggs in an ice bath for a few minutes to stop the cooking.
- Peel carefully, and you’ll have beautiful soft boiled eggs to top your ramen!
This ramen is not just satisfying but also gives you room to play around with flavors and ingredients to suit your taste. Enjoy!
How to Make Shrimp Ramen Noodle Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable broth
- 2 packs instant ramen noodles (discard seasoning packets)
- 12 large shrimp, peeled and deveined
For the Flavor:
- 2 tsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tbsp miso paste
- 2 tbsp soy sauce
- 1 tsp sesame oil
For Toppings:
- 1 cup chopped kale or spinach
- 2 soft boiled eggs, peeled and halved
- 3 green onions, sliced
- 1 tsp sesame seeds
- Crushed red pepper flakes (optional, for garnish)
How Much Time Will You Need?
You’ll need about 15 minutes to prepare this delicious ramen noodle soup. The total time includes about 10 minutes for cooking and a few for prepping your ingredients. It’s a quick and satisfying meal!
Step-by-Step Instructions:
1. Sauté Aromatics:
Start by heating the vegetable oil in a medium pot over medium heat. Add the minced garlic and grated ginger, stirring for about 1 minute until everything smells amazing and fragrant.
2. Cook the Shrimp:
Add the peeled and deveined shrimp to the pot, cooking them until they turn pink and opaque—about 2-3 minutes on each side. Once cooked, remove the shrimp from the pot and set them aside for later.
3. Make the Broth:
Pour in the chicken or vegetable broth and bring it to a gentle simmer. Add the miso paste and soy sauce, stirring until the miso is fully dissolved and combined into the broth.
4. Add the Greens:
Now, toss in the chopped kale or spinach, cooking for about 2-3 minutes until the greens are wilted and bright.
5. Cook the Noodles:
Next, add the instant ramen noodles to the pot, cooking according to the package instructions—typically around 3-4 minutes—until they are tender and easy to eat.
6. Final Touches:
Stir in the sesame oil for added flavor, then return the cooked shrimp to the pot to warm through briefly. Everything is now ready!
7. Serve the Soup:
Carefully ladle the ramen soup into bowls. Garnish each bowl with halves of the soft-boiled eggs, sliced green onions, a sprinkle of sesame seeds, and red pepper flakes if you like a bit of spice.
8. Enjoy!
Serve hot with chopsticks and a spoon! Take a moment to appreciate the great flavors and colors in your bowl. Enjoy your delicious homemade shrimp ramen noodle soup!
This ramen features a savory miso-soy broth, tender shrimp, nutrient-rich greens, and perfectly soft eggs, making it a comforting and satisfying meal.
Can I Use Different Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with chicken, tofu, or even beef. Just make sure to adjust the cooking time accordingly—smaller proteins like tofu may cook faster, while chicken should be cooked through completely.
How Long Can I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a splash of broth to prevent the noodles from drying out, and warm it gently on the stove or in the microwave.
What If I Can’t Find Miso Paste?
No worries! If you can’t find miso paste, you can use soy sauce with a touch of tahini or peanut butter. It won’t be exactly the same, but it’ll provide a nice depth of flavor.
Can I Make This Soup Vegetarian?
Yes, just use vegetable broth and skip the shrimp. You can add extra vegetables or replace shrimp with tofu for a protein boost. The soup will still be hearty and satisfying!
