15-Min Shio Ramen with Shrimp
Light, salty broth with tender shrimp and a soft-boiled egg over ramen noodles. Fresh and done in 15 minutes—no long simmer required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 380
- Protein
- 26g
Ingredients
- ½ lb shrimp, peeled and deveined
- 7 oz ramen noodles (fresh or dried)
- 4 cups dashi broth or seafood stock
- 2 tbsp soy sauce
- 1 tbsp mirin
- 2 whole eggs
- 2 stalks scallions, thinly sliced
Instructions
- 1
Bring a small pot of water to a boil. Lower eggs into the water; boil exactly 6 minutes for jammy yolks.
- 2
In a separate large pot, heat dashi over medium-high until steaming. Add soy sauce and mirin; stir to combine.
- 3
Add shrimp to the broth. Cook without stirring for 90 seconds until shrimp edges curl and turn opaque.
- 4
Add ramen noodles to the same pot. Boil until al dente, per package directions (usually 3–4 minutes).
- 5
Transfer eggs to an ice bath for 30 seconds, then peel and halve. Divide noodles and broth between two bowls.
- 6
Top each bowl with one halved egg and a pinch of scallions. Serve immediately.
Tools you’ll need
- small pot
- large pot
- spoon
- bowl
- knife
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