How to Make Homemade Shrimp Ramen
In this blog post you can learn how to make homemade shrimp ramen. The recipe might look intimidating, but it is actuality very easy and satisfying.
Homemade ramen has a better taste, and it is much healthier compared to the boxed one. Store bought ramen is full of sodium, preservatives and sometimes contains MSG. Also, most boxed ramen doesn’t contain any vegetables. If it does, they are in powdered form, which means that they were processed and lost their nutritional value. When you cook at home you are in control of the sodium and spice level. The broth of the homemade ramen has natural umami flavor that comes from real ingredients.
How to make a homemade shrimp ramen?
The first step is to sear the shrimp in some sesame oil. I chose this method of cooking the shrimp because it develops better flavor than boiling the shrimp. Be careful when searing it might splatter a bit. Also, shrimp cooks so fast. You need to cook it for few second per side.
Then you prepare an aromatic broth and add some vegetables in it. I make this in two steps. The first step is to add a lot of aromatic vegetables and boil for few minutes. Then I strain and I add the vegetables that I plan to serve with the ramen. For this recipe I used cabbage, snap peas, carrot, Shiitake mushrooms and green onions.
Cooking the ramen noodles separately is essential because you don’t want a starchy broth. I always cook my noodles separate and discard the starchy water.
The final step is to assemble in a deep dish. Add your favorite toppings and enjoy while it is still hot.
Ingredients for the Shrimp Ramen
For this recipe I use jumbo shrimp, which is about 16/20 shrimps per pound. You can use any shrimp that you like, but make sure to reduce the cooking time for smaller shrimp.
Every time I make ramen, I use these gluten free ramen noodles. I buy them at Costco.
For this ramen you are going to need a variety of vegetables. I use red cabbage, snap peas, Shiitake mushrooms, green onions and a carrot.
Soy sauce is essential for any Asian inspired recipe. I use low sodium soy sauce. If you are on a gluten free diet, you can replace it with tamari or coconut aminos. I also used garlic and ginger to intensify the taste of the broth.
How to make the perfect soft boiled eggs for Ramen?
Remove the eggs from the refrigerator. Fill a medium pot with enough water to cover an egg. Bring the water to boil. Use a spoon to add the eggs to the boiling water. Then set a timer for 6 minutes for smaller eggs and 7 minutes for bigger eggs. Once the timer beeps use a slotted spoon to remove the eggs from the boiling water and place them in the ice bath. Cool off for few minutes and peel. They should be with a runny egg yolks and firm egg whites. You can also use my recipe for a marinated ramen egg.
I usually buy pasture raised or organic eggs due to their superior nutrition profile.
Helpful tips about making the shrimp ramen
I prefer to sauté the shrimp for the ramen instead of boiling it in the broth. In my opinion, it tastes much better if you sear it.
Shrimp cooks in seconds. The easiest way to know if your shrimp is cooked is to watch its color and texture. The color turns from gray to pink. Also, the texture changes from translucent to solid.
Once you cook the shrimp set it aside and pour water over the leftover oil and shrimp sauce. This will create delicious base for the broth. Be careful because this might cause splatter. Make sure that your heat is moderate.
One of the most important things for a good ramen is the broth. That is why I take time to develop those flavors. First, I boil some aromatic green onions, mushroom stems, ginger and garlic. Then strain and cook the rest of the vegetables in the broth. This really intensifies those Asian aromas.
I always cook my ramen noodles separate because I don’t want a starchy broth.
I used furikake seasoning from Trader Joe’s for topping. You can top the ramen with sesame seeds or chili flakes.
Homemade Shrimp Ramen
- 1 Tbsp sesame oil
- 1 lb large shrimp (16/20) peeled and deveined
- 4 cups water
- 6 oz Shiitake mushrooms
- 4 green onion stalks
- 4 garlic cloves
- one piece of ginger around 2 inches
- ½ cup low sodium soy sauce or tamari
- 1 carrot
- 1 cup snap peas
- 1 cup thinly sliced red cabbage
- 10 oz dry ramen noodles
- soft boiled eggs, sesame seeds or Furikake
To cook the shrimp
- Clean the shrimp (or buy one that is already peeled and deveined). Use a paper towel to pat it dry and season it with salt and pepper.
- Place a soup pot on a stovetop and preheat to a medium heat. Add a bit of sesame oil on the bottom of the pot. Then add the shrimp in a single layer in the pot. Sauté in the oil for about 20 seconds per side. Remove the cooked shrimp on a clean plate and set aside.
- To prepare the ramen broth
- Add four cups of water to the soup pot. Don't clean the pot if there are sticky bits from the shrimp. They will give flavor to the broth.
- Remove the stems from the Shiitake mushrooms, cut the green onions in half (white part and green part).
- Once the water in the pot is boiling add the white parts of the green onions, the mushroom stems, whole ginger and garlic to the pot.
- Reduce the heat and simmer for 10 minutes. Then strain the broth.
- Slice the cabbage thinly, cut the snap peas in half lengthwise, use a peeler to create thin ribbons out of the carrot.
- Bring the strained broth to a boil. Add the soy sauce, sliced red cabbage, the snap peas and the Shiitake mushroom caps in the broth. Cook for 5 minutes. Then remove from the stovetop.
To cook the ramen
- In a clean pot add water to cook the ramen. Bring to boil. Add some salt and cook the ramen by following the directions on the packet. Then drain and cover with cold water to prevent overcooking.
To assemble the ramen bowl
- Drain the noodles and divide them between four bowls.
- Then add few ladles from the broth and the vegetables. Divide the raw carrot ribbons, cooked shrimp, soft boiled eggs between four bowls.
- Slice the green parts of the onions to rounds and top the ramen bowls. I also added Furikake seasoning. You can replace it with sesame seeds.