25-Min Shio Ramen with Seafood Broth
Clear, salty broth built from dashi and seafood, topped with noodles and a soft-boiled egg. This weeknight ramen skips the 8-hour simmer and uses instant dashi paste for a bright, umami-rich bowl in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 2 tbsp instant dashi paste (or dashi powder mixed with water)
- 4 cups water
- 1.5 tsp sea salt
- 1 tbsp soy sauce
- 2 portions fresh ramen noodles (or dried, cooked separately)
- 2 whole eggs
- 2 tbsp scallions, thinly sliced
Instructions
- 1
Bring water to a boil in a medium pot. Add dashi paste and stir until dissolved, about 1 minute.
- 2
Season broth with sea salt and soy sauce. Taste and adjust — broth should taste noticeably salty and savory.
- 3
Lower heat to a gentle simmer. Add eggs and cook 6–7 minutes until whites set but yolks still jiggle when shaken.
- 4
In a separate pot, cook ramen noodles according to package directions. Drain and divide between two bowls.
- 5
Pour hot broth and one egg into each bowl. Garnish with scallions and serve immediately.
Tools you’ll need
- medium pot (4-qt minimum)
- separate pot or kettle for noodles
- slotted spoon
- two ramen bowls or large soup bowls
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