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.
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.
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.
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.
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.).
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
2 servings