15-Minute Shio Ramen with Shrimp
Salt-based broth with tender noodles, succulent shrimp, and fresh toppings. A lighter ramen that comes together faster than takeout.
- Total time
- 15 min
- Servings
- 2
- Calories
- 295
- Protein
- 18g
lightsimplejapaneseshrimptenderspringyweeknightnoodles
Ingredients
- 4 cups dashi stock or chicken broth
- 1.5 tsp salt
- 8 oz shrimp, peeled and deveined
- 7 oz ramen noodles (fresh or dried)
- 2 tbsp green onion, sliced
- 1 sheet nori (seaweed), torn into strips
Instructions
- 1
Bring dashi to a simmer in a large pot over medium-high heat, about 3 minutes.
- 2
Stir in salt. Add shrimp and cook until pink and opaque, 2–3 minutes.
- 3
Add ramen noodles and stir gently, cooking until tender, 3–4 minutes.
- 4
Divide noodles and broth between two bowls. Top with green onion and nori.
- 5
Serve immediately.
Tools you’ll need
- large pot (6-quart minimum)
- wooden spoon or chopsticks
- bowls (2)
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