Homemade Shrimp Ramen Recipe

This homemade shrimp ramen uses the shrimp shells to build a quick, seafood-forward broth, then finishes with the shrimp themselves cooked just until pink and tender. It's a lighter, faster take on ramen that's ready in about 35 minutes.

• 1 lb large shrimp, peeled and deveined (reserve the shells)
• 1 tablespoon sesame oil
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 5 cups seafood or chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon white miso paste
• 8 ounces ramen noodles
• 1 cup baby bok choy, halved
• 2 scallions, thinly sliced
• 1 teaspoon chili oil (optional)

Instructions

1. 1Heat the sesame oil in a pot over medium heat. Add the reserved shrimp shells and toast for 2–3 minutes, stirring, until fragrant and pink.
2. 2Add the ginger and garlic and sauté 30 seconds.
3. 3Pour in the stock and bring to a simmer. Let it simmer for 10 minutes to infuse with the shrimp shells, then strain out the shells and return the broth to the pot.
4. 4Stir the soy sauce and fish sauce into the broth. Whisk the miso with a splash of hot broth until smooth, then stir it back in.
5. 5Add the bok choy and simmer 2 minutes, then add the shrimp and cook for 2–3 minutes, just until pink and opaque — don't overcook.
6. 6Meanwhile, cook the ramen noodles separately according to the package instructions, then drain.
7. 7Divide the noodles among bowls, ladle the broth, shrimp, and bok choy over top, and finish with scallions and chili oil if using.