Shrimp Shio Ramen
Quick seafood ramen built on a briny, umami-forward salt broth spiked with ginger and aromatics. Shrimp cooks in 2 minutes, noodles follow—one pot, one slurp.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 24g
comfortquickjapaneseshrimptenderslurpyweeknightsoup
Ingredients
- 10 oz shrimp, peeled and deveined
- 4 cups dashi or chicken broth
- 1 tbsp fresh ginger, sliced thin
- 2 tbsp soy sauce
- 6 oz ramen noodles
- 2 stalks scallions, sliced thin
Instructions
- 1
Bring dashi, ginger slices, and soy sauce to a boil in a large pot over high heat.
- 2
Add shrimp and cook until they turn pink and opaque, stirring once, about 2 minutes.
- 3
Add ramen noodles and cook until tender, about 4 minutes, breaking them apart as they soften.
- 4
Taste and adjust salt with soy sauce or a pinch of salt if needed.
- 5
Divide into bowls and top with sliced scallions.
Tools you’ll need
- large pot (3-4 quart minimum)
- spoon or chopsticks for stirring
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