Simple Shrimp Ramen

Who doesn’t love Ramen?? I know I do. It’s been quite sometime since my college days, and Ramen is still one of my favorite quick and easy go-to meals. Momofuku Noodle Bar in Manhattan is my favorite place to get Ramen, but the ride can be long and the packaged Ramen comes with the extreme sodium and associated bloat. So, over the past couple of years I’ve attempted my own takes on my favorite Ramen recipes. Chicken Ramen is my favorite packaged flavor, but homemade, this shrimp ramen takes the Momofuku Milk Bar Cake.

Here’s what you’ll need:

  • 3 teaspoons of sesame oil
  • 1 clove of garlic – minced
  • 32 ounces of low-sodium chicken broth
  • 3 scallions –  sliced thinly
  • 1- inch piece of ginger, peeled, and sliced into 4-5 equal parts
  • 1 cup of grated carrots
  • 2 teaspoons of fresh lime juice
  • 3 teaspoons of soy sauce
  • 1 tablespoon of fresh mint, chopped
  • 1 tablespoon of fresh parsley, chopped
  • 8 ounces of shrimp, shell on
  • Sesame seeds for seasoning
  • 1 packet of rice noodles


Here’s what to do:

  1. Begin by preparing your mise en place (a fancy culinary term for cleaning, chopping, and measuring all your ingredients) and shelling your shrimp (be sure to keep the shells!).
  2. Heat a large pot with 2 teaspoons of sesame oil over medium heat. Add the garlic and sauté for 30 seconds or until fragrant. Add the shrimp shells to the garlic and continue to stir for 30 seconds. Add the chicken broth. Bring to a simmer.
  3. When the broth is simmering and the shells have turned pink, using  a slotted spoon remove and discard the shells.
  4. Add the ginger, scallions, and carrots and bring the broth back to simmer for 5 – 10 minutes. While the broth simmers, prepare your rice noodles to the packages specification.
  5. Add the soy sauce, lime juice, mint, and half the parsley to the broth, continue simmering for 5-10 minutes.
  6. Using a slotted spoon, remove the pieces of ginger.
  7. Add the shrimp to the broth. When the shrimp have turned pink, you are ready for serving. (Do not continue to simmer the broth after the shrimp are cooked, cooking for too long will cause the shrimp to become rubbery, yuck!)
  8. Fill a bowl with the rice noodles, ladle the broth and shrimp over the noodles, and garnish with fresh parsley and sesame seeds.

Serves 3-4

Home Cooking, Good Looking tip: Make your Ramen your own! Be sure to taste your broth as you prepare it. Do you need more salt? Add more soy sauce. Can you taste the herbs? Add more mint or parsley. How about the citrus? Add another squeeze of lime juice. Do you like it spicy? Add some siracha. Taste as you go, and adjust the broth and add-ins till you find your perfect Ramen noodle match.




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