Quick Shio Ramen with Shrimp
A light, salty broth-based ramen loaded with tender shrimp and fresh scallions, ready in under 25 minutes. This stripped-down version captures the essence of traditional shio ramen without specialty ingredients.
- Total time
- 24 min
- Servings
- 2
- Calories
- 385
- Protein
- 26g
Ingredients
- ½ lb shrimp, large, peeled and deveined
- 8 oz ramen noodles (fresh or dried)
- 5 cups chicken or seafood stock
- 2 tablespoons soy sauce
- ½ teaspoon salt
- 2 whole scallions, green parts only, sliced thin
Instructions
- 1
Pour the 5 cups of stock into a large pot and place it over high heat, uncovered, until you see large bubbles breaking the surface vigorously, about 5 minutes.
- 2
Stir 2 tablespoons of soy sauce and 0.5 teaspoon of salt into the hot broth until the salt dissolves completely and you cannot see any grains at the bottom.
- 3
Add the ramen noodles to the broth, spreading them apart with a wooden spoon as they soften, and let them cook at a rolling boil until tender, about 3 minutes for fresh or 4 for dried.
- 4
Place the shrimp gently into the pot and stir once, then wait until the shrimp turn opaque pink and curl into a C shape, about 2 to 3 minutes — this means they are cooked through.
- 5
Pour the noodles, shrimp, and broth into two bowls, dividing evenly between them by holding a spoon over each bowl to guide the noodles.
- 6
Scatter the sliced scallion greens over the top of each bowl in a small pile, then serve immediately while the broth is still steaming hot.
Tools you’ll need
- large pot (4-quart or bigger)
- wooden spoon
- two bowls
- knife and cutting board
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