Shrimp Broth Ramen Recipe
A quick, seafood-forward broth built entirely from shrimp shells and heads — nothing goes to waste. This broth comes together in under an hour and delivers a briny, umami-rich base that's lighter than a meat-based broth but just as satisfying.
Ingredients Needed
- 1 lb shrimp shells and heads (from about 2 lbs whole shrimp)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 8 cups water
- 1 piece kombu (dried kelp), about 4 inches
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon salt, to taste
How to Make Shrimp Broth Ramen
- 1Heat the oil in a large pot over medium-high heat. Add the shrimp shells and heads and cook for 4–5 minutes, stirring often, until they turn bright pink and fragrant.
- 2Add the onion and garlic and cook for 3 minutes, until softened.
- 3Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- 4Add the water and kombu, and bring to a boil. Reduce to a simmer and cook uncovered for 25–30 minutes, letting the shells continue to release flavor.
- 5Strain the broth through a fine mesh sieve, pressing on the solids to extract as much liquid as possible, then discard the shells.
- 6Stir in the soy sauce, fish sauce, and salt, tasting and adjusting seasoning as needed.
- 7Serve hot over cooked ramen noodles with your favorite toppings.
What to Add
Make it your own — here are a few ways to customize this bowl.
Toppings
The peeled shrimp themselves (quickly sautéed or poached), corn, bok choy, and a soft-boiled egg pair perfectly.
Richness
A splash of coconut milk or a small pat of butter stirred in at the end rounds out the briny broth.
Extra depth
Toast the shrimp shells a bit longer, until you see some browning on the pot, before adding the water for a deeper roasted-seafood flavor.
Heat
Chili oil, sambal, or a spoonful of gochujang adds a spicy kick that pairs especially well with shrimp.
Printable Recipe Card
Shrimp Broth Ramen
4.3 from 54 reviews
A quick, seafood-forward broth built entirely from shrimp shells and heads — nothing goes to waste. This broth comes together in under an hour and delivers a briny, umami-rich base that's lighter than a meat-based broth but just as satisfying.
Ingredients
- 1 lb shrimp shells and heads (from about 2 lbs whole shrimp)
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, smashed
- 1 tablespoon tomato paste
- 8 cups water
- 1 piece kombu (dried kelp), about 4 inches
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon salt, to taste
Instructions
- 1Heat the oil in a large pot over medium-high heat. Add the shrimp shells and heads and cook for 4–5 minutes, stirring often, until they turn bright pink and fragrant.
- 2Add the onion and garlic and cook for 3 minutes, until softened.
- 3Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- 4Add the water and kombu, and bring to a boil. Reduce to a simmer and cook uncovered for 25–30 minutes, letting the shells continue to release flavor.
- 5Strain the broth through a fine mesh sieve, pressing on the solids to extract as much liquid as possible, then discard the shells.
- 6Stir in the soy sauce, fish sauce, and salt, tasting and adjusting seasoning as needed.
- 7Serve hot over cooked ramen noodles with your favorite toppings.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.