Quick Seafood Shio Ramen
A light, salt-based broth ramen loaded with tender shrimp and topped with a soft-boiled egg. Ready in under 30 minutes with minimal prep.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- 10 count large shrimp, peeled and deveined
- 8 oz fresh ramen noodles
- 6 cups water
- 3 tbsp soy sauce
- 1 tbsp mirin (sweet rice wine)
- 2 count eggs
Instructions
- 1
Fill a medium pot with 6 cups of water and bring it to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking rapidly across the entire surface.
- 2
Once the water boils, gently lower the 2 eggs into the water using a spoon so they don't crack. Start a timer for exactly 6 minutes for a jammy, runny yolk.
- 3
While the eggs cook, stir the 3 tablespoons soy sauce and 1 tablespoon mirin together in a small bowl until the mirin dissolves, about 10 seconds.
- 4
When the 6-minute egg timer goes off, remove the eggs using a slotted spoon and place them in a bowl of cold water to stop them cooking.
- 5
Add the 8 ounces of fresh ramen noodles to the same boiling water. Stir gently to separate the noodles, then cook for 3 minutes until they are tender but still slightly firm.
- 6
Add the 10 shrimp to the noodle pot and stir gently. Cook for 2 minutes until the shrimp turn completely pink and opaque from end to end.
- 7
Pour the soy sauce and mirin mixture into the pot with the noodles and shrimp. Stir once to combine the broth, about 5 seconds.
- 8
Divide the noodles, shrimp, and broth evenly between two bowls, using a slotted spoon and tongs to distribute the noodles and shrimp, then pour the broth over the top.
- 9
Remove the eggs from the cold water and gently crack the shell all over by rolling it on the counter. Peel away the shell under cool running water, starting from the wider end.
- 10
Cut each soft-boiled egg in half lengthwise and place one half in the center of each bowl, yolk-side up, so the creamy yolk is visible on top of the noodles.
Tools you’ll need
- medium pot (at least 3-quart capacity)
- small bowl
- slotted spoon
- tongs
- two serving bowls
- spoon for stirring
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