Homemade Shrimp Ramen is a quick and flavorful twist on the classic noodle soup. This recipe combines rich homemade broth infused with aromatic ginger and garlic, fresh shrimp, and hearty vegetables like broccoli and carrots.

The shrimp shells are simmered to enhance the broth, creating a depth of flavor that brings the dish together. With the satisfying texture of ramen noodles and a touch of soy sauce, this homemade version of shrimp ramen is both comforting and easy to make, perfect for a cozy meal anytime.

Homemade Shrimp Ramen

Ingredients:

6 cups broth

1 3/4 ” piece of ginger finely chopped

3 cloves garlic finely chopped

2 teaspoons of sesame oil

1 Tablespoon soy sauce

1 small bunch broccoli cut into pieces

3 carrots sliced

4 packages of ramen up to you to use the seasoning packets

1 lb shrimp, heads and shells on if possible

Instructions:

In a pot add broth and shrimp head’s and shells bring to boil reduce heat simmer 15 mins, strain

Add sesame oil to pot and saute ginger and garlic a couple minutes add broth bring to boil and add broccoli and carrots cook a til just about tender.

Add ramen and shrimp cook just til shrimp are pink

Add soy sauce

Adjust to your taste

Enjoy!!!

Notes:

Broth Base:

For the broth, you can use any type of store-bought broth (chicken, vegetable, or even seafood broth) if you prefer convenience. However, using shrimp heads and shells to create your own broth will give the ramen a richer, more authentic seafood flavor. If you can’t find fresh shrimp with shells, you can use shrimp shells that have been saved from previous meals or buy them separately at the seafood counter.

Adjusting Broth Flavor:

The recipe calls for soy sauce to add saltiness and depth of flavor. If you prefer a less salty broth, you can start with low-sodium soy sauce and adjust to taste. You can also add a splash of fish sauce for extra umami or a small spoonful of miso paste to create a richer broth.

Vegetable Variations:

While broccoli and carrots are great additions, feel free to experiment with other vegetables like bok choy, spinach, or shiitake mushrooms. These can be added along with the broccoli and carrots. You can also use frozen mixed vegetables if you’re short on time.

Shrimp Options:

Using shrimp with the shells and heads on provides the best flavor for the broth, but if you’re in a rush, peeled shrimp will work too. Just be sure to add the shrimp at the end of cooking so they don’t overcook and become tough. For even more flavor, you can sauté the shrimp briefly in sesame oil before adding them to the broth.

Ramen Noodles:

The recipe suggests using standard ramen packages, but you can use fresh or dried ramen noodles if available. If you’re using fresh noodles, they will cook more quickly, so be sure to add them just before the shrimp.

Cooking Shrimp:

Shrimp cook very quickly, so be sure not to overcook them. As soon as they turn pink and opaque, remove them from the heat. Overcooked shrimp can become rubbery, so timing is key!

Enhancing the Flavor:

To elevate the ramen even further, you can add toppings like soft-boiled eggs, a drizzle of chili oil for spice, sliced green onions, or a sprinkle of sesame seeds. A few sprigs of cilantro or a dash of lime juice also adds brightness.

Broth Consistency:

If you prefer a thicker broth, you can add a small spoonful of miso paste or simmer the broth a little longer to reduce it to your desired thickness. Alternatively, you can make a slurry with cornstarch and water to thicken it slightly.

Make-Ahead Tips:

The broth can be made ahead of time and stored in the refrigerator for up to 3 days. Just reheat it when you’re ready to serve, and add the vegetables, shrimp, and noodles as directed in the recipe. You can also freeze the broth for up to a month, but it’s best to cook the shrimp fresh.

Serving Suggestions:

Ramen is often served with a variety of toppings and sides. Serve with a side of gyoza (dumplings) or crispy spring rolls for a more complete meal. You can also add a drizzle of sriracha or a few slices of jalapeño for some heat.

Nutrition Information:

Serving Size: 1 bowl

Calories: 300 | Protein: 20 grams | Fat: 8 grams | Carbohydrates: 35 grams | Dietary Fiber: 3 grams | Sugars: 3 grams | Sodium: 800mg

Frequently Asked Questions:

Can I use pre-made broth for Homemade Shrimp Ramen?

Yes, you can use store-bought broth, but making the broth with shrimp heads and shells adds depth of flavor.

Can I use other vegetables in this ramen?

Certainly! Feel free to customize with your favorite vegetables like spinach, mushrooms, or bok choy.

How do I adjust the spice level?

You can add chili flakes or hot sauce to increase the spiciness according to your preference.

Can I use chicken instead of shrimp?

Yes, you can substitute shrimp with chicken or tofu for a different protein option.

What type of ramen noodles work best?

Traditional ramen noodles or any other noodles of your choice can be used.

Adjust cooking time accordingly.

Can I make this recipe vegetarian?

Absolutely! Omit the shrimp and use vegetable broth for a delicious vegetarian version.

Can I make the broth in advance?

Yes, you can prepare the broth ahead of time and store it in the refrigerator or freezer for later use.

Should I use low-sodium soy sauce for a healthier option?

Yes, using low-sodium soy sauce is a good choice if you’re watching your sodium intake.

Can I freeze leftover ramen?

It’s not recommended to freeze cooked ramen noodles as they may become mushy. However, you can freeze the broth separately.

How long does it take to make Homemade Shrimp Ramen?

The entire process usually takes around 30-45 minutes, making it a quick and flavorful meal.