This Shrimp Ramen with Soft-Boiled Egg is a quick and deeply satisfying noodle soup, layered with umami-rich broth, tender shrimp, and springy noodles, topped with jammy eggs, scallions, and sesame. It’s restaurant-style ramen you can make at home in under 30 minutes, with rich flavor and gorgeous texture in every bite.
[cooked-sharing]
Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
For the Broth
1tbspsesame oil
1clovegarlic, minced
1tspfresh ginger, grated
1tbspsoy sauce
1tbspmiso paste (white or yellow)
1tbspmirin (or rice vinegar + ½ tsp sugar)
3cupschicken, vegetable, or dashi broth
1tspchili oil or chili paste (optional)
For the Noodles & Toppings
2soft-boiled eggs (see method below)
8ozraw shrimp, peeled and deveined
4ozramen noodles (fresh or instant without seasoning)
½cupsliced mushrooms (shiitake or cremini)
1green onion, sliced
Toasted sesame seeds
Optional: spinach, nori strips, corn, bamboo shoots
Make Soft-Boiled Eggs
1
Bring water to a boil, gently lower in eggs.
Boil for 6½ minutes, then transfer immediately to an ice bath.
Once cool, peel and set aside.
Start the Broth
2
In a medium saucepan, heat sesame oil over medium heat.
Add garlic and ginger, sauté 1 minute.
Stir in soy sauce, miso, and mirin.
Pour in broth and bring to a simmer.
Add mushrooms and simmer for 5–7 minutes.
Cook the Shrimp & Noodles
3
Add shrimp to the simmering broth; cook for 2–3 minutes until pink and opaque.
Meanwhile, cook noodles in a separate pot according to package instructions. Drain and divide into bowls.
Assemble the Ramen
4
Pour the hot broth, shrimp, and mushrooms over noodles.
Slice soft-boiled eggs in half and place one on each bowl.
Garnish with scallions, sesame seeds, and any extras (nori, chili oil, etc.).
Pairing Suggestions
5
A side of edamame or pickled cucumber salad
Drink: chilled green tea or a light lager
Add depth: a spoonful of garlic oil or mushroom powder for umami boost
Ingredients
For the Broth
1tbspsesame oil
1clovegarlic, minced
1tspfresh ginger, grated
1tbspsoy sauce
1tbspmiso paste (white or yellow)
1tbspmirin (or rice vinegar + ½ tsp sugar)
3cupschicken, vegetable, or dashi broth
1tspchili oil or chili paste (optional)
For the Noodles & Toppings
2soft-boiled eggs (see method below)
8ozraw shrimp, peeled and deveined
4ozramen noodles (fresh or instant without seasoning)
½cupsliced mushrooms (shiitake or cremini)
1green onion, sliced
Toasted sesame seeds
Optional: spinach, nori strips, corn, bamboo shoots
Directions
Make Soft-Boiled Eggs
1
Bring water to a boil, gently lower in eggs.
Boil for 6½ minutes, then transfer immediately to an ice bath.
Once cool, peel and set aside.
Start the Broth
2
In a medium saucepan, heat sesame oil over medium heat.
Add garlic and ginger, sauté 1 minute.
Stir in soy sauce, miso, and mirin.
Pour in broth and bring to a simmer.
Add mushrooms and simmer for 5–7 minutes.
Cook the Shrimp & Noodles
3
Add shrimp to the simmering broth; cook for 2–3 minutes until pink and opaque.
Meanwhile, cook noodles in a separate pot according to package instructions. Drain and divide into bowls.
Assemble the Ramen
4
Pour the hot broth, shrimp, and mushrooms over noodles.
Slice soft-boiled eggs in half and place one on each bowl.
Garnish with scallions, sesame seeds, and any extras (nori, chili oil, etc.).
Pairing Suggestions
5
A side of edamame or pickled cucumber salad
Drink: chilled green tea or a light lager
Add depth: a spoonful of garlic oil or mushroom powder for umami boost
