20-Min Seafood Shio Ramen
Clean, salty broth built on anchovy and kelp, topped with tender noodles, shrimp, and a soft-boiled egg. Ready in 20 minutes with a shortcut broth base that skips the 8-hour simmer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 24g
Ingredients
- 6 cups water
- 1 piece (4×2 inch) kombu (dried kelp)
- 1 tbsp anchovy paste or miso paste
- 8 oz large shrimp, peeled and deveined
- 7 oz fresh ramen noodles or dried (1.5mm)
- 2 large eggs
- 2 stalks scallions, white and green parts separated, sliced thin
Instructions
- 1
Bring water to a boil in a large pot. Add kombu and immediately remove from heat; let sit 3 minutes, then remove kombu.
- 2
Return broth to a boil. Whisk in anchovy paste (or miso) until dissolved. The broth should taste clean and salty.
- 3
Add shrimp and simmer until opaque, 2–3 minutes. Remove with a slotted spoon and set aside.
- 4
Gently add eggs to the simmering broth. Set a timer for 6 minutes for soft-boiled yolks; remove with a spoon.
- 5
Add noodles to the same pot and cook until al dente, 3–4 minutes for fresh, 4–5 for dried. Stir gently to avoid clumping.
- 6
Divide noodles and broth between two bowls. Top each with shrimp, a halved egg, and scallions. Serve immediately.
Tools you’ll need
- large pot (5-quart or larger)
- wooden spoon or chopsticks
- slotted spoon
- two soup bowls
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