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.
Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 15 minsCook Time 25 minsTotal Time 40 minsFor the Broth
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp miso paste (white or yellow)
1 tbsp mirin (or rice vinegar + ½ tsp sugar)
3 cups chicken, vegetable, or dashi broth
1 tsp chili oil or chili paste (optional)
For the Noodles & Toppings
2 soft-boiled eggs (see method below)
8 oz raw shrimp, peeled and deveined
4 oz ramen noodles (fresh or instant without seasoning)
½ cup sliced mushrooms (shiitake or cremini)
1 green 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
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh ginger, grated
1 tbsp soy sauce
1 tbsp miso paste (white or yellow)
1 tbsp mirin (or rice vinegar + ½ tsp sugar)
3 cups chicken, vegetable, or dashi broth
1 tsp chili oil or chili paste (optional)
For the Noodles & Toppings
2 soft-boiled eggs (see method below)
8 oz raw shrimp, peeled and deveined
4 oz ramen noodles (fresh or instant without seasoning)
½ cup sliced mushrooms (shiitake or cremini)
1 green 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
Shrimp Ramen with Soft-Boiled Egg
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