Japanese Ramen Soup with Shrimp

Immerse yourself in the comforting embrace of a rich, savory broth brimming with tender shrimp, perfectly cooked ramen noodles, and an array of vibrant toppings. This Japanese Ramen Soup with Shrimp offers a delightful twist on a classic, infusing the traditional umami-packed broth with the sweet, delicate flavors of succulent shrimp. It’s a remarkably satisfying and customizable dish that brings the authentic experience of a ramen shop right into your kitchen. Perfect for a cozy evening, a chilly day, or whenever you crave a bowl of truly soul-warming goodness, this recipe promises depth of flavor, exciting textures, and a truly special dining experience.

Ingredients:

For the Broth Base:

• 6 cups chicken or vegetable broth (low sodium preferred)
• 2-3 cups dashi (Japanese soup stock, made from kombu and katsuobushi, or instant dashi powder)
• ¼ cup soy sauce
• 2 tablespoons mirin (Japanese sweet cooking wine)
• 1 tablespoon sake (optional, for extra depth)
• 1-2 cloves garlic, minced
• 1-inch piece fresh ginger, grated or thinly sliced
• 1 teaspoon sesame oil
• Pinch of white pepper

For the Shrimp:

• 1 lb large shrimp, peeled and deveined, tails on or off
• 1 tablespoon sake (optional, for marinading)
• 1 teaspoon soy sauce (for marinading)
• ½ teaspoon grated ginger (for marinading)
• 1 tablespoon neutral oil (like vegetable or canola), for sautéing

For the Noodles & Toppings:

• 12-16 oz fresh or dried ramen noodles (enough for 4 servings)
• 4 large eggs, soft-boiled (ramen eggs/ajitsuke tamago if time allows)
• 2 cups baby bok choy, halved or quartered
• 4-6 sheets nori (dried seaweed), cut into halves or strips
• 2-3 green onions, thinly sliced (white and green parts)
• 1 tablespoon roasted sesame seeds
• Chili oil or Shichimi Togarashi (Japanese seven-spice blend), for serving (optional)
• A handful of fresh cilantro, chopped (optional, for garnish)
• Corn kernels (optional)

Step-by-Step Instructions

1. Prepare the Broth:

1. Combine Broth Ingredients: In a large pot or Dutch oven, combine the chicken/vegetable broth, dashi, soy sauce, mirin, sake (if using), minced garlic, and grated ginger.
2. Simmer and Infuse: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld and deepen. This is your flavorful ramen broth!
3. Finish Broth: Stir in the sesame oil and a pinch of white pepper. Keep the broth warm over very low heat while you prepare the remaining components.

2. Prepare the Soft-Boiled Eggs:

1. Boil Water: Bring a small pot of water to a rolling boil.
2. Cook Eggs: Carefully lower the eggs into the boiling water. Cook for exactly 6-7 minutes for a jammy yolk, or 8 minutes for a firmer but still tender yolk.
3. Ice Bath: Immediately transfer the cooked eggs to an ice bath to stop the cooking process. Once cooled, gently peel them and set aside. (For Ajitsuke Tamago, marinate peeled eggs in a mixture of soy sauce, mirin, and water for at least an hour, or overnight for best results).

3. Cook the Shrimp:

1. Marinate Shrimp (Optional): In a small bowl, toss the peeled and deveined shrimp with 1 tablespoon sake, 1 teaspoon soy sauce, and ½ teaspoon grated ginger. Let sit for 5-10 minutes.
2. Sauté Shrimp: Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the marinated shrimp (or plain shrimp if not marinating) and cook for 1-2 minutes per side, until they turn pink and opaque. Do not overcook. Remove from heat and set aside.

4. Prepare Noodles and Bok Choy:

1. Cook Noodles: Bring a separate large pot of water to a rolling boil. Cook the ramen noodles according to package instructions until al dente. Fresh ramen noodles usually cook very quickly (1-2 minutes).
2. Blanch Bok Choy: While the noodles are cooking (or in the same pot of boiling water after draining the noodles), briefly blanch the bok choy for 1-2 minutes until tender-crisp and bright green. Drain well.

5. Assemble and Serve:

1. Portion Noodles: Divide the cooked and drained ramen noodles evenly among four large ramen bowls.
2. Arrange Toppings: Artfully arrange the cooked shrimp, blanched bok choy, and halved soft-boiled eggs over the noodles in each bowl.
3. Pour Broth: Ladle the hot, flavorful ramen broth generously over the noodles and toppings.
4. Garnish: Garnish each bowl with thinly sliced green onions, nori sheets/strips, and roasted sesame seeds.
5. Final Touches: Offer chili oil or Shichimi Togarashi on the side for those who prefer extra heat. A sprinkle of fresh cilantro and corn kernels can also be added

Tips, Variations, and Storage

• Dashi Options: While homemade dashi offers the best flavor, instant dashi granules are a convenient alternative and widely available.
• Protein Alternatives: While this recipe focuses on shrimp, you can easily substitute or add other proteins like sliced chicken breast, pork belly (chashu), or tofu.
• Vegetable Additions: Feel free to include other vegetables such as sliced mushrooms (shiitake or enoki), bean sprouts, corn, or bamboo shoots. Add heartier vegetables earlier to ensure they cook through.
• Noodle Choice: If you can’t find fresh ramen noodles, dried instant ramen noodles (discarding the seasoning packet) or even thin spaghetti can be used in a pinch, though the texture won’t be identical.
• Broth Depth: For a deeper, more complex broth, you can roast chicken bones or vegetable scraps before simmering.
• Spice It Up: Besides chili oil, you can add a small amount of gochujang (Korean chili paste) to the broth for an extra layer of heat and fermented flavor.
• Storage: Ramen is best enjoyed fresh. However, leftover broth can be stored in an airtight container in the refrigerator for up to 3 days. Cooked noodles, shrimp, and toppings should be stored separately. Reheat broth, then add freshly cooked noodles and desired toppings.

Pairings

• Beverages: Cold Japanese green tea (hot or iced), sake (hot or cold), or a crisp Japanese lager beer.
• Sides: Gyoza (pan-fried dumplings), edamame, or a small seaweed salad would complement the ramen beautifully.
• Dessert: Mochi ice cream or fresh fruit for a light and refreshing finish.

Quick Info

• Prep time: 20-25 minutes
• Cook time: 30-35 minutes
• Total time: 50-60 minutes
• Servings: 4
• Cuisine: Japanese
• Course: Main Course